FRIED GREEN TOMATOES WITH SHRIMP REMOULADE
A classic New Orleans delicacy, fried green tomatoes are complete only with a spicy shrimp remoulade over a bed of greens.
Provided by Liz Horn Pršic
Categories Side Dish Vegetables Tomatoes Fried Green Tomato Recipes
Time 45m
Yield 6
Number Of Ingredients 21
Steps:
- In a medium bowl, stir together mustard, 1/2 cup olive oil, ketchup, Worcestershire sauce, horseradish, garlic, lemon juice, onion and 2 teaspoons of green onion. Season with paprika, pepper, cayenne pepper and parsley. Gently stir in the shrimp until evenly distributed. Cover and refrigerate until needed.
- In a shallow bowl, whisk together the buttermilk and egg with a fork. Spread the cornmeal out on a plate. Heat 1/4 cup of olive oil in a large skillet over medium heat. Add more if needed to maintain an even coating of oil in the bottom of the skillet.
- Dip the tomato slices in the buttermilk and egg, then dip into the cornmeal to coat thoroughly. Fry slices in the hot oil until golden brown on each side, about 5 minutes per side. Transfer to a paper towel-lined plate and continue breading and frying the remaining tomato slices.
- To serve, arrange salad greens on six plates. Top each one with two slices of fried green tomato, then spoon some of the shrimp remoulade over the tomatoes and sprinkle with the remaining green onion to garnish.
Nutrition Facts : Calories 618.4 calories, Carbohydrate 49.6 g, Cholesterol 71.6 mg, Fat 42.1 g, Fiber 3.8 g, Protein 11.7 g, SaturatedFat 5.5 g, Sodium 283.2 mg, Sugar 10.4 g
TOMATO SHRIMP STIR FRY (番茄炒虾仁)
Tomato shrimp stir fry is a classic homestyle Chinese dish that requires minimal effort and delivers the freshest taste.
Provided by Maggie Zhu
Categories Main
Time 15m
Number Of Ingredients 12
Steps:
- Combine shrimp, 1 teaspoon minced ginger, 1 tablespoon Japanese sake and the potato starch in a small bowl. Mix well and let marinate for 5 minutes.
- Add diced tomato, rice vinegar, the remaining 1 tablespoon of Japanese sake, honey, and the remaining 1/4 teaspoon salt in a bowl. Mix well.
- Heat oil in a large skillet over medium high heat until hot. Add onion. Cook and stir until slightly browned. Add the remaining 1 teaspoon ginger. Stir a few times. Move all the ingredients to one side of the pan with a spatula.
- Add shrimp, with all the marinade, onto the empty side of the pan. Immediately spread, so the shrimp cover the pan evenly. Let cook without stirring for 30 seconds to 1 minute, until the bottom is slightly browned. Stir to combine everything, until the surface of the shrimp is cooked.
- Add the tomato sauce mixture. Stir to mix well.
- Add snow peas and green peas. Continue cooking and stirring until the snow peas start to turn tender, and the shrimp are cooked through. Carefully taste the sauce and adjust seasoning if necessary. Transfer everything to a plate.
- Serve warm over steamed rice.
Nutrition Facts : ServingSize 219 g, Calories 283 kcal, Carbohydrate 40.2 g, Protein 18.9 g, Fat 4.7 g, SaturatedFat 0.8 g, Cholesterol 119 mg, Sodium 929 mg, Fiber 5.9 g, Sugar 24.8 g
FRIED GREEN TOMATOES WITH SHRIMP AND REMOULADE SAUCE
Provided by Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 20
Steps:
- For the tomatoes: Heat the oil in a deep frying pan or cast iron skillet to 350 degrees F. Beat the eggs, milk, and hot sauce in a shallow dish. Put the flour and breadcrumbs in 2 separate shallow dishes. Dip the tomato slices in the flour, then the egg wash, and then the breadcrumbs. Transfer to the oil and fry until golden brown, 1 to 2 minutes. Drain on paper towels and keep warm until ready to serve.
- For the shrimp: Bring the water to a boil and add the crab boil, onions, lemons, and hot sauce. Stir and add the shrimp. Boil until the shrimp turn pink. Peel.
- For the sauce: Combine the mayonnaise, mustard, horseradish, lemon juice, Worcestershire sauce, and hot sauce.
- To serve: Line a plate with shredded lettuce. Add 2 slices fried green tomatoes. Top each tomato with 1 boiled shrimp. Fill a squeeze bottle with the remoulade sauce and drizzle decoratively.
HONEY GARLIC SHRIMP STIR-FRY RECIPE BY TASTY
Here's what you need: raw shrimp, garlic, ginger, crushed red pepper, olive oil, honey, soy sauce, scallion
Provided by Robin Broadfoot
Categories Dinner
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place shrimp in a sealable bag or medium bowl.
- In a small bowl or measuring cup, mix marinade ingredients.
- Pour half of the marinade on the shrimp. Save the other half for later.
- Let the shrimp marinate in the refrigerator for at least 15 minutes.
- In a medium pan, heat oil. Add shrimp to the pan, but discard the used marinade. Cook shrimp on one side for about a minute, then flip over.
- Pour in remaining marinade and cook until shrimp is cooked through and just firm. Remove the shrimp from the pan and let the marinade reduce.
- Serve the shrimp with sauce and garnish with green onion.
- Enjoy!
Nutrition Facts : Calories 272 calories, Carbohydrate 31 grams, Fat 5 grams, Fiber 0 grams, Protein 24 grams, Sugar 28 grams
SHRIMP STIR-FRY
Tender shrimp and crisp vegetables are stir-fried with a garlic and ginger flavored sauce made from Swanson® Chicken Stock, soy sauce and sesame oil, for a savory seafood and vegetable stir-fry.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Stir the cornstarch, stock, soy sauce and sesame oil in a small bowl until the mixture is smooth.
- Heat 1 tablespoon vegetable oil in a 12-inch skillet over medium-high heat. Add the shrimp and stir-fry until they're cooked through. Remove the shrimp from the skillet.
- Heat the remaining vegetable oil in the skillet. Add the vegetables, ginger and garlic powder and stir-fry until the vegetables are tender-crisp.
- Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens. Return the shrimp to the skillet and cook until the mixture is hot and bubbling. Serve over the rice.
Nutrition Facts : Calories 428.4 calories, Carbohydrate 58.4 g, Cholesterol 172.6 mg, Fat 9.1 g, Fiber 2.8 g, Protein 26.9 g, SaturatedFat 1.6 g, Sodium 653.1 mg, Sugar 4.6 g
FRIED GREEN TOMATOES AND SHRIMP RéMOULADE
Provided by Kim Severson
Categories appetizer
Time 1h
Yield 6 appetizer servings
Number Of Ingredients 23
Steps:
- For the shrimp: Fill a pot with 4 quarts of water; add Old Bay seasoning, hot sauce, lemon juice and salt and pepper to taste. Bring to a boil, add shrimp and boil 1 to 2 minutes. Drain, rinse and drain again. Transfer to covered container and refrigerate at least 30 minutes.
- For the rémoulade: Combine mustard, ketchup, horseradish, lemon juice, paprika, white pepper and 1/4 teaspoon cayenne pepper. Mix well, and season with salt to taste. Slowly add olive oil while whisking vigorously. Add cayenne pepper and salt, adjusting to taste. Add celery and scallion and mix well. Cover and refrigerate until chilled, at least 30 minutes.
- For the tomatoes: Cut off ends of tomatoes and cut each tomato into about three 1/2-inch slices. Put tomato slices in a large bowl. Add buttermilk and turn to coat. Marinate for 5 minutes.
- Place a large heavy skillet over medium-high heat. Add oil to come two-thirds up side of pan. Heat oil to about 325 degrees. In a wide bowl, mix corn flour, salt and pepper. Working in batches, remove tomatoes from buttermilk, shaking off excess, and dip in corn flour to coat, shaking off excess. Slip into oil and fry until golden brown, 2 to 3 minutes on each side. Drain on paper towels. To serve, place greens on plates and top with tomato, shrimp and rémoulade.
STIR-FRIED SHRIMP WITH SPICY GREENS
Whenever I use a red-tinged vegetable like amaranth in a dish I know the vegetable is bringing with it lots of antioxidant-rich anthocyanins, a flavonoid found in dark red and blue pigments. Use beet greens if you can't find amaranth; they will bring with them the same red pigments, which make for a richly colored sauce. For a beautiful meal, serve the stir-fry with red rice, like Bhutanese rice.
Provided by Martha Rose Shulman
Categories dinner, easy, quick, main course
Time 20m
Yield Serves 4
Number Of Ingredients 15
Steps:
- Combine the broth, 2 teaspoons of the soy sauce, and 1 tablespoon of the rice wine or sherry and sugar in a small bowl. Combine the garlic, 1 tablespoon of the ginger, and the minced chiles in another bowl. Have all of your ingredients within reach of your wok or pan.
- In a medium bowl combine the cornstarch, 1 teaspoon soy sauce, 1 tablespoon rice wine or sherry, and 1 tablespoon of the ginger. Stir together well. Lightly salt the shrimp and toss with the cornstarch mixture until coated.
- Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Add in the oil by pouring it on the sides of the pan and swirling the pan. Add the garlic, ginger and chiles and stir-fry for no more than 10 seconds. Add the red pepper and stir-fry for 1 minute. Add the shrimp with any liquid in the bowl and stir-fry for 2 to 3 minutes, until pink and opaque. Add the amaranth (or beet greens) and scallions, stir-fry for about 30 seconds, add the broth mixture and stir-fry for 1 minute, or until the greens have wilted. Add the cilantro and stir-fry for another 30 seconds. Remove from the heat and serve with rice or noodles, red rice being my first choice.
Nutrition Facts : @context http, Calories 182, UnsaturatedFat 6 grams, Carbohydrate 10 grams, Fat 8 grams, Fiber 3 grams, Protein 16 grams, SaturatedFat 1 gram, Sodium 858 milligrams, Sugar 3 grams, TransFat 0 grams
ONE-PAN SHRIMP AND GREEN BEAN STIR-FRY RECIPE BY TASTY
Here's what you need: shrimp, salt, pepper, broccoli, green beans, carrot, soy sauce, honey, garlic, ginger, sesame seed
Provided by Alix Traeger
Categories Dinner
Time 30m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Mix together all sauce ingredients in a small bowl.
- Heat oil over a nonstick pan and add shrimp stirring until cooked.
- Pour sauce in pan and stir to coat meat.
- Once the sauce is bubbling, add the veggies to the pan and stir again to coat.
- Cook until meat is cooked through and veggies are soft.
- Serve over rice or alone.
- Enjoy!
Nutrition Facts : Calories 544 calories, Carbohydrate 67 grams, Fat 7 grams, Fiber 8 grams, Protein 56 grams, Sugar 49 grams
FRIED GREEN TOMATOES WITH SHRIMP REMOULADE
This is another recipe from New Orleans' Crescent City Market, presented by Kenneth Smith of the Upperline Restaurant
Provided by Sherrybeth
Categories Vegetable
Time 1h
Yield 1 serving(s)
Number Of Ingredients 20
Steps:
- To prepare Remoulade Sauce:.
- In a bowl, combine mustard, ketchup, horseradish, lemon juice, paprika, white pepper, and cayenne pepper; mix well. Season with salt.
- Slowly add oil while whisking vigorously. If needed, add more cayenne pepper and salt, adjusting to taste.
- Add celery and scallion; mix well.
- Cover and refrigerate until chilled, at least 30 minutes.
- To prepare Fried Green Tomatoes:.
- Heat oil in a sauté pan over medium heat.
- Whisk together egg and milk. Dip tomato slices in egg mixture, then coat with cornmeal.
- Carefully place tomato slices in sauté pan and cook SLOWLY until golden brown on bottom, then turn and brown the other side. (Note: If tomatoes are cooked too quickly, the outside will brown before the inside is cooked.).
- To serve, arrange greens on an individual serving plate. Place fried tomato slices next to each other on the bed of greens. Top each slice with three or four shrimp. Spoon remoulade sauce over shrimp.
Nutrition Facts : Calories 2105, Fat 164, SaturatedFat 26.9, Cholesterol 220.2, Sodium 2613.7, Carbohydrate 140.4, Fiber 16.3, Sugar 24.2, Protein 32.6
STIR FRIED SHRIMP AND GREEN TOMATO
This is a Cambodian recipe known as Pakon char ping pos khieu. You will be surprised to fine there is nothing weird in it. Very easy to make and just delicious!
Provided by threeovens
Categories Cambodian
Time 25m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl, combine water with oyster sauce, soy sauce, sugar, and cornstarch; set aside.
- Heat a wok or large skillet over high heat; add oil, garlic, onion, shrimp, and green tomato slices.
- Stir in the cornstarch mixture and continue stirring until the shrimp are opaque and pink (the sauce will thicken).
- Season with pepper.
- Serve with hot white rice as desired.
Nutrition Facts : Calories 305.8, Fat 15.1, SaturatedFat 2, Cholesterol 142.9, Sodium 1411.5, Carbohydrate 25.1, Fiber 2.6, Sugar 13.7, Protein 18.8
More about "stir fried shrimp and green tomato recipes"
STIR-FRIED SHRIMP WITH GREEN BEANS AND TOMATOES
From spicetrekkers.com
STIR-FRIED GARLIC SHRIMP WITH TOMATOES AND BASIL
From finecooking.com
FRIED GREEN TOMATOES WITH SHRIMP REMOULADE RECIPE
From cookingchanneltv.com
FRIED GREEN TOMATOES AND SPICY SHRIMP CREOLE SAUCE
From mykitchenserenity.com
FRIED GREEN TOMATOES WITH SAUTéED SHRIMP - BROOKLYN …
From brooklynsupper.com
SAUTE OF SHRIMP OVER FRIED GREEN TOMATOES WITH WARM …
From thatsquareplate.com
FRIED GREEN TOMATOES WITH SHRIMP AND TOMATO BASIL …
From deepsouthdish.com
BEST SHRIMP STIR FRY RECIPE - HOW TO MAKE SHRIMP STIR …
From delish.com
SHRIMP ETOUFFEE WITH FRIED GREEN TOMATOES | BEYONDGUMBO
From beyondgumbo.com
FRIED GREEN TOMATO AND SHRIMP SLIDERS | THE CANDID APPETITE
From thecandidappetite.com
STIR FRIED SHRIMP AND GREEN TOMATO - PLAIN.RECIPES
From plain.recipes
FRIED GREEN TOMATOES AND SHRIMP RECIPE — PHILLY SEAFOOD
From phillyseafood.com
FRIED GREEN TOMATOES SHRIMP - RECIPES | COOKS.COM
From cooks.com
FRIED GREEN TOMATOES AND SHRIMP RéMOULADE - LOUISIANA COOKIN
From louisianacookin.com
FRIED GREEN TOMATOES WITH SHRIMP REMOULADE | ROBERT ST. JOHN
From robertstjohn.com
SHRIMP RECIPE: GARLIC SHRIMP AND FRIED GREEN TOMATOES - BOOKS, …
From bookscookslooks.com
SHRIMP STIR-FRY WITH TOMATOES, AVOCADO, AND GARLIC
From tasteforlife.com
STIR-FRIED SHRIMP WITH TOMATO SAUCE RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
SHRIMP OVER FRIED GREEN TOMATOES | LOUISIANA KITCHEN & CULTURE
From louisiana.kitchenandculture.com
STIR-FRIED SHRIMP WITH FUNGUS AND TOMATO RECIPE - SIMPLE …
From simplechinesefood.com
STIR-FRIED SHRIMP WITH TOMATOES AND EGGS - NATURE'S YOKE
From naturesyoke.com
BARBECUE SHRIMP PO' BOYS WITH FRIED GREEN TOMATOES RECIPE
From myrecipes.com
FRIED GREEN TOMATOES WITH SHRIMP REMOULADE RECIPE | MYRECIPES
From myrecipes.com
FRIED GREEN TOMATOES WITH BLACKENED SHRIMP - FOOD NETWORK
From foodnetwork.com
EASY SHRIMP STIR FRY WITH VEGETABLES - BOWL OF DELICIOUS
From bowlofdelicious.com
10 MINUTE STIR-FRIED GREEN BEANS WITH SHRIMP - POSH JOURNAL
From poshjournal.com
FRIED GREEN TOMATOES WITH SHRIMP REMOULADE - CLOSET COOKING
From closetcooking.com
A MIDWEST VERSION OF SHRIMP AND FRIED GREEN TOMATOES.
From writes4food.com
BLT WITH FRIED GREEN TOMATOES AND SHRIMP - TABLE AND A CHAIR
From tableandachair.com
SHRIMP GREEN ONION STIR FRY - THERESCIPES.INFO - THERECIPES
From therecipes.info
FRIED GREEN TOMATOES WITH SHRIMP REMOULADE - AN HOUR IN THE …
From anhourinthekitchen.com
STIR-FRIED SHRIMP RECIPE WITH GREEN BEANS AND TOMATOES
From zingermansdeli.com
STIR-FRIED SHRIMP AND EGGS (虾仁炒蛋) - THE WOKS OF LIFE
From thewoksoflife.com
FRIED GREEN TOMATOES WITH SHRIMP REMOULADE RECIPE
From recipes.net
STIR FRIED EGGS, PRAWNS AND TOMATOES RECIPE - FOOD NEWS
From foodnewsnews.com
AIR FRYER FRIED GREEN TOMATOES | AIRFRIED.COM
From airfried.com
20-MINUTE EASY STIR-FRY SHRIMP AND VEGETABLE - COOK LIKE ASIAN
From cooklikeasian.com
NASI GORENG RECIPE FOR INDONESIAN FRIED RICE WITH FRIED EGG
From grantourismotravels.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love