A grilled take on fried green toma­toes with shrimp re­moulade

The Progress-Index - At Home - - RECIPE - By El­iz­a­beth Karmel

I love fried green toma­toes! My grand­mother made them at the be­gin­ning of fall when there were so many toma­toes on the vine that no one minded pick­ing the un­ripe ones and cook­ing them be­fore they turned red and juicy. And later, when I lived in New Or­leans, I dis­cov­ered that fried green toma­toes were avail­able all year at lo­cal restau­rants. Many places served the fried toma­toes as a side or an ap­pe­tizer. I was in heaven! But the first time I ever had the com­bi­na­tion of fried green toma­toes and re­moulade was at the long-shut­tered, lunch-only in­sti­tu­tion Uglesichs. Uglesichs was known for its seafood and that day, it was a spe­cial. Fried green toma­toes and crab re­moulade. Two of my fa­vorite things on a plate to­gether. How could it not be great? Hot-out-of-the-pan fried green toma­toes and cold lump crab­meat with re­moulade sauce!

It was more than mem­o­rable; it be­came an ob­ses­sion. I couldn't stop think­ing about the dish. I went back sev­eral more times and they never had that spe­cial again.

So I took that fla­vor ex­pe­ri­ence and de­cided to adapt it for my­self — which of course means I adapted it for the grill — and I was thrilled with the re­sults.

Let's start with the toma­toes. When I make these mock "fried" toma­toes, I slather the tops and bot­toms in a mix­ture of mayo and Di­jon mus­tard, then dredge them in fine white corn­meal. I grill them so that the tex­ture is rem­i­nis­cent of fried — a lit­tle gritty. That's just how they should be. Be sure to cut the toma­toes in thick (a gen­er­ous ½ inch) slab-like slices so they hold up to the weight of the bat­ter and the heat of the grill.

I pre­fer shrimp to crab with the green toma­toes, but feel free to make this with lump crab if you pre­fer. The shrimp must be made at least 2 hours in ad­vance in or­der to let the bold fla­vors de­velop. That also makes this a great dish for a party, when you want all the prep work to be done be­fore your com­pany ar­rives.

I like to grill shell-on shrimp, as I think they have bet­ter fla­vor and the shell pro­tects the del­i­cate shrimp. But if you don't like to peel shrimp, feel free to use shrimp with­out shells, just re­mem­ber that the peeled shrimp will take less time to cook.

Once ev­ery­thing is prepped, all you have to do be­fore serv­ing is grill the green toma­toes and plate your dish. Easy!

AP PHOTO/MATTHEW MEAD

This July 27, 2015 photo shows grilled green toma­toes with shrimp re­moulade in Concord, NH.

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