The Progress-Index - At Home - - RECIPE -

When grilling the tomato slices, it’s best to use tongs to turn them. A spat­ula can knock off the coat­ing.

Start to fin­ish: 30 min­utes, plus chill­ing Serv­ings: 4 mains or 8 sides

For the re­moulade sauce:

1 cup may­on­naise

2 ta­ble­spoons Cre­ole or other whole-grain mus­tard

2 ta­ble­spoons ketchup

3 ta­ble­spoons finely chopped scal­lions

2 ta­ble­spoons finely chopped fresh pars­ley

2 cloves gar­lic, grated

1 rib cel­ery, finely chopped

1 tea­spoon sweet pa­prika

1 tea­spoon hot sauce

Kosher salt and ground black pep­per

For the shrimp:

1 ½ pounds jumbo shrimp, un­peeled

Olive oil

Kosher salt and ground black pep­per

For the toma­toes:

½ cup may­on­naise

¼ cup Di­jon mus­tard

½ cup of fine-grain corn­meal

2 large green toma­toes, cut into ½-inch slices (8 slices to­tal)

To pre­pare the sauce, in a medium bowl mix to­gether the may­on­naise, mus­tard, ketchup, scal­lions, pars­ley, gar­lic, cel­ery, pa­prika and hot sauce. Sea­son with salt and pep­per. Re­frig­er­ate the sauce un­til ready to use, or up to 1 day in ad­vance.

To pre­pare the shrimp, heat the grill to medium.

Use pa­per tow­els to pat them dry. In a medium bowl, toss the shrimp with a splash of olive oil, then sea­son with salt and pep­per. Place the shrimp di­rectly on the cook­ing grate and grill for 2 to 3 min­utes, or un­til they curl and be­gin to turn pink. Turn over and grill on the other side for another 1 to 2 min­utes. Trans­fer to a bowl and let cool for 5 min­utes. Peel the shrimp and add to the bowl of re­moulade sauce. Toss well, then cover and re­frig­er­ate for at least 2 hours and up to overnight.

Pre­pare the toma­toes just when ready to serve. Heat the grill to medium.

In a small bowl, mix to­gether the may­on­naise and mus­tard. Place the corn­meal in a sec­ond bowl.

One at a time, spread the may­on­naise mix­ture over both sides of each tomato slice, then dredge the slices through the corn­meal to coat evenly. Re­move any ex­cess coat­ing by lightly shak­ing the slices. The sides where the tomato skin is should be dry. Mak­ing sure your cook­ing grates are very clean, place toma­toes on the grates and grill 3 to 4 min­utes per side, us­ing tongs to flip, or un­til the toma­toes are marked, warm and ten­der.

While the toma­toes are still warm, di­vide the slices among 4 serv­ing plates. Top each serv­ing with the chilled re­moulade shrimp and serve im­me­di­ately.

Nutri­tion in­for­ma­tion per serv­ing (based on 4 serv­ings): 830 calo­ries; 600 calo­ries from fat (72 per­cent of to­tal calo­ries); 67 g fat (11 g sat­u­rated; 0 g trans fats); 250 mg choles­terol; 2130 mg sodium; 29 g car­bo­hy­drate; 3 g fiber; 9 g sugar; 27 g pro­tein.

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.