Fried green tomatoes with shrimp in remoulade

Ingredients:

Breaded green tomatoes

• 8 thin slices of green tomatoes (0.5 - 0.8 cm thick)
• 1 cup finely ground corn grits
• 1 cup of sour milk or kefir
• 0.5 cups vegetable oil

Remoulade

• 1/4 cup Creole mustard (or other hot mustard)
• 2 tbsp. ketchup
• 0.5 tsp Worcestershire sauce
• 1 teaspoon crushed garlic
• 0.5 tsp freshly squeezed lemon juice
• 2 tsp paprika
• 1/8 tsp white pepper
• A pinch of cayenne pepper
• 1 teaspoon of sugar
• 1/4 cup extra-virgin olive oil
• 0.5 cup chopped celery
• 0.5 tsp chopped fresh parsley
• 0.5 tbsp chopped onion
• 0.5 tbsp finely chopped green onions (green part only)
• 1 tbsp. mayonnaise
• Hot sauce, to taste

Shrimps

• 0.7 kg medium shrimp, peeled and deveined (leave the tails on)
• 1 lemon, thinly sliced
• 4 tsp hot sauce
• 2 bay leaves
• 1 carrot, chopped
• 1 teaspoon Worcestershire sauce

Preparation:

1. Prepare the remouladeIn a large bowl, combine the mustard, ketchup, Worcestershire sauce, garlic, lemon juice, paprika, white pepper, cayenne pepper, and sugar; season with salt. Slowly whisk in the olive oil. Then stir in the celery, parsley, onion, green onions, mayonnaise, and hot sauce. Cover and refrigerate until ready to serve.
2. Prepare the shrimpTo make: Bring 2 quarts of water to a boil in a large saucepan. Add 3 tablespoons of salt, lemon slices, hot sauce, bay leaf, carrots, and Worcestershire sauce; simmer for 10 to 15 minutes. Add the shrimp and return to a boil, then reduce heat and simmer until the shrimp are opaque and firm, 5 to 7 minutes. Drain and run the shrimp under cold water to stop cooking. Discard the carrots, lemon slices, and bay leaf. Cover the shrimp and refrigerate until completely chilled.
3. Fry the tomatoesIn a shallow bowl, combine cornmeal, 1/4 teaspoon salt, and 1 teaspoon black pepper. Pour the sour milk into another shallow bowl. Heat the vegetable oil in a large, deep frying pan over medium-high heat. Dip the tomato slices in the sour milk, then coat them in the cornmeal, shaking off any excess. Fry until golden brown, 1-2 minutes per side.
4. Place 2 fried tomato slices on each plate. Top with shrimp and drizzle with remoulade.