Fried Green Tomatoes & Shrimp Ravigote

Chef Tiffany Derry from The Cupboard brings seafood soul food to Good Day. She makes fried green tomatoes and shrimp ravigote while talking about an upcoming supper that combines recipes from her mother and grandmother.

Fried Green Tomatoes

3 Green Tomatoes, 1/4 inch Sliced
Seasoned Flour(with creole Seasoning)
1 Cup buttermilk
Salt & Pepper

Preheat fryer to 350 degrees.

Get three different bowls, two for dredging flour and one for buttermilk. First season tomatoes with salt and pepper. Dredge first in flour, then in buttermilk and again in flour.

Fry for approx. 2 minutes in flour just until it turns golden brown and slightly soft in the center.

Shrimp Ravigote

1 cup Mayonnaise
1 Tb Dijon Mustard
1 Tb Creole Mustard
1 Tb Parsley, Chopped
1 Tb Capers, Chopped
2 tsp. Red Onion, minced
2 Tb Celery, minced
1 Tb lemon, juice, fresh
1 tsp Tarragon, chopped
1 Tb Red bell peppers, minced
1 dash Tabasco
2 cups Shrimp, cooked and chopped

Mix all ingredients together. 

Make a circle with remoulade sauce and lay tomato on a plate. Spoon shrimp ravigote on top of the tomato.