Name: Shrimp and Fried Green Tomato BLT
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: Half pound shrimp (raw, medium to large, peeled and deveined); 1 teaspoon liquid crab boil (such as Zatarain's); 1 lemon (cut in half); 1 bay leaf; 1/4 cup remoulade sauce ( homemade or store bought); 2 green tomatoes; 1/2 cup flour; 1/4 teaspoon cayenne; 1/3 cup buttermilk; 1 egg (large, beaten); 2/3 cup cornmeal; 1/3 cup vegetable oil; 4 leaves lettuce (butter or greenleaf would be my picks); 4 slices white sandwich bread (nice quality, I used Sara Lee Artesano); 4 strips bacon (thick cut, make extra if you want to snack on some while you are cooking!); salt and pepper

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Let’s be honest and point out that this BLT with Fried Green Tomatoes and Shrimp has a lot of steps. Also, this is no ordinary sandwich. It is the mega flavor, big daddy blt, make you crave, the best darn sandwich you will have all summer. We served it for dinner with some fancy potato chips and were as happy as could be. If you take the time to get set up the actual cooking is a breeze. I used a homemade remoulade that you can find here but store-bought would save you some time and make things easier.

I found this recipe in Emeril’s Kicked-Up Sandwiches: Stacked with Flavor cookbook and made adjustments to our taste. This is our go-to cookbook for inspiration on the most delicious sandwiches you will ever have. There was a time when we were making a different sandwich every Friday because each one was better than the next. It turns the humble sandwich into something to look forward too. That is why we were making them on Friday, it became our treat for getting through the work week!

If you happen to have a garden with some green tomatoes the ingredients for this recipe are mostly things you may already have. I mean bacon, bread, lettuce, check. If you absolutely do not feel like going to the store the crab boil could be omitted and the remoulade switched to oh mayo or some other creamy condiment in your fridge and it would still be amazing. If you play around with any ideas let me know what you came up with.

A huge thank you goes out to all of the readers, cooks, food enthusiasts, friends, and keto warriors who support this blog! Come and follow our Facebook page where we post all of our new recipes and ideas! Feel free to check out some of my recipes here!

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5 from 1 vote

Shrimp and Fried Green Tomato BLT

Also, this is no ordinary sandwich. It is the mega flavor, big daddy blt, make you crave, the best darn sandwich you will have all summer.

Course Main Dish, Sandwiches, Seafood

Cuisine Mothers Day, Summer

Prep Time 20

Cook Time 20

Total Time 40

Servings people

Calories 1050

Ingredients

Half pound shrimp raw, medium to large, peeled and deveined
1 teaspoon liquid crab boil such as Zatarain’s
1 lemon cut in half
1 bay leaf
1/4 cup remoulade sauce homemade or store bought
2 green tomatoes
1/2 cup flour
1/4 teaspoon cayenne
1/3 cup buttermilk
1 egg large, beaten
2/3 cup cornmeal
1/3 cup vegetable oil
4 leaves lettuce butter or greenleaf would be my picks
4 slices white sandwich bread nice quality, I used Sara Lee Artesano
4 strips bacon thick cut, make extra if you want to snack on some while you are cooking!
salt and pepper

Instructions

Crisp up the bacon. You can cut them in half and fry in a smaller pan until crispy. Drain on a paper towel and put aside until later.
Prepare the shrimp. In a medium saucepan combine the lemon halves, water about 2 quarts, bay leaf, and at least a tablespoon of salt and bring to a boil.
Prepare an ice bath by putting water and ice cubes into a bowl big enough to hold all of the shrimp when they are done. Season this with at least 1 tablespoon of salt
Add the shrimp to the boiling water and cook for 3 minutes until they are just cooked through. Remove with a slotted spoon and add to the ice bath to stop the cooking. When they are cool enough to handle chop them up into bite size pieces. Toss them with half of the remoulade sauce and reserve the rest for later. Keep the shrimp in the fridge while you make the tomatoes.
Fry the tomatoes. Slice the tomatoes into about 1/4in rounds. Season them with salt and pepper. Get 3 shallow bowls. In the first put the flour and season with cayenne, salt, and pepper. In the second whisk the buttermilk and the egg. In the third add the cornmeal. Grab a cooling rack to set the tomatoes on after you bread them.
Working in line take a tomato and dredge in the flour mixture coating evenly and tapping off the extra, dip and flip in the buttermilk letting the extra drip off, and then dredge in the cornmeal. Set it on the rack and continue this processes til they are all coated.
Heat a large frypan over medium high heat and add enough oil to just cover the bottom. Pan fry the tomatoes about 2 to 3 minutes per side. Don’t flip them until they are golden brown. Take care not to overcrowd the pan, you will probably need to do it in 2 batches adding more oil for the next batch.
As the tomatoes cook go ahead and lightly toast your bread and have all your fillings ready to go. When the tomatoes come out make sure to season them with a little salt when they are still hot.
Assembly time. Top each slice of toast with some of the reserved remoulade. Add lettuce to 2 slices, then tomato, bacon, and the shrimp divided between the 2. Top it with the remaining toast, cut in half and dig in.