Most of the time my planned meals are extremely organized, well thought out and perfectly orchestrated. Other times I plan to make Fried Green Tomatoes in the dead of winter in Washington DC. I will be the first to admit that this was not such a bright idea. I chose our Valentine's menu with no qualms and made the grocery list from the recipes without the slightest bit of hesitance. It wasn't until I was strolling my cart through the produce section that it dawned on me - I had never seen green tomatoes at any supermarket since I had moved to DC two years ago. Furthermore, if I did have a chance of finding them in my city it wouldn't be in the middle of February. Since I didn't experience this eye-opener until I was already mid-shopping trip, I needed to come up with a Plan B on the fly. I had to decide my "new" first course without the Internet, Magazines or Cookbooks. I was so excited about the original dish (Fried Green Tomatoes with Shrimp Remoulade) that I wanted to keep the same elements. I settled on frying the shrimp in the same batter that was designed for the tomatoes and then I could serve them over greens to make it an integrated meal. And that my friends, is how this dish was born...
Cornmeal Crusted Shrimp Remoulade Salad
Modified from Ken Smith Upperline
4 servings (with tons of leftover sauce for later!)
5 0z bag of salad greens
1/2 cup Creole Mustard
2 Tbsp ketchup
1 tsp Worcestershire sauce
2 tsp perpared horseradish
1 tsp finely chopped garlic
1 tsp fresh lemon juice
1 1/2 tsp paprika
1/4 tsp ground white pepper
1/8 tsp cayenne pepper
1/2 cup olive oil
1/4 cup finely chopped heart of celery
1 1/2 tsp finely chopped parsley
1 Tbsp grated white or yellow onion
1 Tbsp finely chopped green onion
Buttermilk Fried Shrimp:
1 cup of all purpose flour
1 cup of buttermilk (mixed with 1 tsp of Emeril's essence)
1 cup of cornmeal
12 large gulf shrimp
Directions: Remoulade Sauce:
1. Combine the first eleven ingredients and mix well. Add salt to taste.
2. Add olive oil in slow stream while whisking mixture.
3. Add the next four ingredients and mix well.
4. Add a few drops of hot sauce if a spicier flavor is desired. Sauce should be spicy and tangy.
5. Cover and chill before use. Covered and refrigerated it should keep about 3 weeks.
Buttermilk Fried Shrimp:
1. Salt and Pepper shrimp and coat them in flour shaking off excess before the next step.
2. Dip each shrimp in the buttermilk mixture.
3. Let excess buttermilk drip off and then coat the shrimp in the cornmeal.
4. Fry the shrimp in a skillet using 2 Tbsp of olive oil for about 3 minutes on each side or until browned.
Assemble by placing 1/4 of the bag of greens on a salad plate topped with 3 fried shrimp and then spoon about 1/4 cup of remoulade sauce over the shrimp and lettuce.
Below is a picture of my Valentine's Dinner table setting:
Close up of my handmade menus: