September 16th, 2009

Fried Green Tomato Stack with Shrimp

Sad but inevitable, about this time every year tomato fatigue sets in.

For weeks now, with markets and gardens glutted, I’ve cooked and eaten ripe, juicy tomatoes in countless delicious ways. So much so that when I look at the sea of red baskets at our farmers market or the one that happens to be sitting on my counter, brimming with those picked from my own garden, I feel……….worn out.

And maybe a wee bit guilty. I mean, in a few short weeks, the Tomato Time will be over.

For now, with plants still producing, (although less prolific, as daylight shrinks, temperatures cool) it’s time to switch to the Green.

There’s something special about fried green tomatoes that I did not come to appreciate until recent years. When fried, what appears to be firm and without flavor, softens and releases a tangy citrus essence. A surprise with bite! The salty crackle of cornmeal batter is a splendid complement.

Of course, they are tasty on their own, but if you don’t want to eat just fried food—–

Here’s a late summer salad that uses the fried green wonder as its centerpiece. It layers pungent heat from mature arugula and horseradish with the sweetness of green tomatoes and shrimp.

I had gotten peppery hot rocket leaves from Drury Farms to form the salad base. Horseradish cream sauce tops the stack of fried ‘maters, performing double duty as a foil for the lemon-poached shrimp. All the elements work together brightly to create a fresh, satisfying meal.

Without fatigue.

Sliced, these green tomatoes look very pretty.

A little flour lightens the cornmeal coating. A simple soak in buttermilk is all the slices need.

Fried Green Tomatoes
1 cup Cornmeal
¼ cup All Purpose Flour
Black Pepper

1 cup Buttermilk

Firm, green tomatoes, sliced 1/4 “ thick

Vegetable oil (like canola oil) for frying

Mix cornmeal well with flour and seasonings.
Dip tomato slices into buttermilk, then dredge in cornmeal mixture.
Heat skillet and add vegetable oil. Test for and fry tomato slices about 2-4 minutes per side—until golden brown. Drain on paper towels.

Horseradish Cream Sauce
1 cup Sour cream
½ cup Good Mayo (Hellmann’s or Duke’s)
2 heaping Tablespoons Horseradish
1 teaspoon fresh Lemon juice
½ teaspoon Louisiana Hot Sauce
½ teaspoon Salt
Pinch Cayenne

Whisk all the ingredients together until well blended. Taste for horseradish and add more if necessary. Keeps refrigerated for at least 2 weeks.

Poached Gulf Shrimp

½ lb. shrimp (this will serve 2-3, I used a 21-26ct.shrimp)

Poaching Liquid:
To 2 quarts of water add:
A few slices of Onion
1-2 sliced Garlic cloves
1 Bay Leaf
a few slices Lemon
1 teaspoon Sea Salt
½ teaspoon Celery Seed,
½ teaspoon Black Pepper
¼ teaspoon Red Pepper flakes

Bring poaching liquid to a rolling boil, plunge in shrimp. Cook for 3-4 minutes and remove from heat. Peel, devein, and chill shrimp.

The Assembly
On a salad plate, place bed of mixed greens or arugula.
Stack fried green tomato slices. Dollop with Horseradish Cream.
Place shrimp on top of the horseradish sauce.
Garnish with lemon slices, and serve.

Posted in Fish/Seafood, Recipes, Salads, Vegetables

9 Responses to “Fried Green Tomato Stack with Shrimp”
  1. ben frank from I Ate That! Says:

    YES!!! these look and sound great. i love the cornmeal/four mixture as breading, a great idea. and the shrimp sounds fantastic!

  2. Allison Wright Says:

    Yum! I like how you lightened up the fried tomato with salad and shrimp, very creative! Thanks again for the coffee and conversation this morning!

  3. veg head Says:

    I LOVE fried green tomatoes…..looks like a delicious and easy recipe.

  4. John Says:


    I have done a few things with green tomatoes in the past, but nothing like this. Looks like I have some interesting challenges. And by the way, your photography is beautiful!!!!


  5. BAN Says:

    I’ve never had fried green tomatoes—I’m going to try this soon. Thanks!

  6. Teresa Blackburn Food Styling Says:

    My grandmother did everything she could think of with the green tomatoes from her garden. We had pickled green tomato relish, fried green tomatoes, green tomatoes in stews with pork! But she never made anything like your recipe with them! Great way to update-modernize this ubiquitous Southern standard.

  7. mary from ov Says:

    My daughter and I were recently in Asheville, NC.and ate at a nice little bistro that served a fried green tomato
    stack with grits and sausage and a cream cajun sauce. It was to die for. Anyone know a recipe like that?

  8. mary from ov Says:

    The recipe I was talking about before(the green tomato stack) also had grilled shrimp on it. Would love to know the recipe.

  9. goodfoodmatters Says:

    Sounds delicious, Mary. But I’m afraid that I don’t have a recipe such as you have described. What nice little bistro in Asheville was it?

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