Blackened shrimp and fried green tomato po'boy

 
by Slimfy™ | Posted in Healthy Recipes | No comments yet. | 1825 views on this post

Ingredients For the blackened shrimp:

  • 1/2 pound shrimp, shelled and deviened
  • 1 tablespoon creole seasoning
  • 1 tablespoon oil

For the fried green tomatoes:

  • 1 pound green tomatoes, sliced 1/4 inch thick
  • 1/2 cup buttermilk
  • 1/4 cup flour
  • 1/4 cup cornmeal
  • salt and pepper to taste
  • oil or bacon grease for frying

For the remoulade dressing:

  • 1 tablespoon mayonnaise
  • 1 tablespoon greek yogurt
  • 2 tablespoons buttermilk
  • 1 tablespoon ketchup
  • 1 teaspoon creole mustard
  • 1 teaspoon horseradish
  • 1 small clove garlic
  • 1 teaspoon lemon juice
  • 1 teaspoon capers
  • 1 green onion, coarsely chopped
  • 1/4 teaspoon paprika
  • salt pepper and cayenne to taste


For the salad:

  • 6 cups lettuce, sliced
  • 1/2 cup tomato, sliced
  • 1/4 cup green onions, sliced
  • 1/2 pound shrimp, shelled and deviened
  • 1 tablespoon creole seasoning
  • 1 tablespoon oil
  • 1 pound green tomatoes, sliced 1/4 inch thick
  • 1/2 cup buttermilk
  • 1/4 cup flour
  • 1/4 cup cornmeal
  • salt and pepper to taste
  • oil or bacon grease for frying
  • 1 tablespoon mayonnaise
  • 1 tablespoon greek yogurt
  • 2 tablespoons buttermilk
  • 1 tablespoon ketchup
  • 1 teaspoon creole mustard
  • 1 teaspoon horseradish
  • 1 small clove garlic
  • 1 teaspoon lemon juice
  • 1 teaspoon capers
  • 1 green onion, coarsely chopped
  • 1/4 teaspoon paprika
  • salt pepper and cayenne to taste
  • 4 strips bacon
  • 6 cups lettuce, sliced
  • 1/2 cup tomato, sliced
  • 1/4 cup green onions, sliced

Directions For the blackened shrimp:
Toss the shrimp in the seasoning, cook them in the oil in a pan over medium-high heat until cooked, about 1-2 minutes per side, and set aside.

For the fried green tomatoes:
Dip the tomato slices in the buttermilk, dredge them in the mixture of the flour, cornmeal, salt and pepper and fry them in oil over medium-high heat, until lightly golden brown, about 2-3 minutes per side, before setting on paper towels to Drain. For the remoulade dressing:
Puree everything in a blender until smooth.

For the salad: Cook and crumble the bacon, mix everything and toss in the dressing.

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