Recipe courtesy of Bobby Flay
Episode: Bourbon Street
1 hr 35 min
35 min
4 servings
1 hr 35 min
35 min
4 servings


  • 1/4 cup Creole mustard 
  • 2 tablespoons prepared horseradish
  • 1/2 teaspoon sweet Spanish paprika
  • 1 egg yolk
  • Zest and juice of 1 lemon 
  • Kosher salt and freshly ground black pepper 
  • 1 cup canola oil
  • 1/4 cup finelydiced celery 
  • 1/4 cup finely diced red onion
  • 3 tablespoonsketchup
  • 3 tablespoons whitewine vinegar
  • 2 tablespoonsfinely chopped fresh flat-leaf parsley 
  • 2 teaspoons Worcestershire sauce
  • 2 cloves garlic,smashed and chopped to a paste 
  • 2 to 3 dashes your favorite hot sauce, such as Tabasco
Fried Green Tomatoes:
  • 2 cups fine groundyellow cornmeal
  • Salt and freshlyground black pepper
  • 8 slices greentomatoes, 1/2-inch thick (about 3 green tomatoes)
  • 1 cup canola oil
Spiced Shrimp:
  • 1 tablespoon celeryseeds
  • 2 teaspoons garlicpowder
  • 2 teaspoons onionpowder
  • 2 teaspoons paprika
  • 1 teaspoon koshersalt
  • 1/2 teaspoonfreshly ground black pepper 
  • 24 medium (31/40 count) shrimp, peeled and deveined
  • 2 to 3 tablespoonscanola oil
  • Shredded iceberglettuce
  • Parsley leaves, forgarnish


Watch how to make this recipe.

For the remoulade: Whisk together the mustard, horseradish, paprika, yolk, lemon juice and zest and some salt and black pepper in a medium bowl. Gradually add the oil in a slow, steady stream while whisking constantly, until all the oil is incorporated and emulsified. Stir in the celery, onions, ketchup, vinegar, parsley, Worcestershire, garlic and hot sauce to taste. Cover with plastic wrap, and refrigerate for at least 1 hour and up to 24 hours to allow the flavors to meld.

For the fried green tomatoes: Put the cornmeal in a large shallow bowl and sprinkle with salt and pepper. Season the tomatoes with salt and pepper on both sides. Dredge the tomatoes in the cornmeal on both sides and tap off excess.

Heat 1/2 cup of the oil in a large saute pan over medium heat until it begins to shimmer. Fry half of the tomatoes until golden brown on both sides and just cooked through, about 1 minute 30 seconds per side. Transfer with a slotted spatula to a baking sheet lined with paper towels. Season with salt and repeat with the remaining tomatoes and oil.

For the shrimp: Combine the celery seeds, garlic powder, onion powder, paprika, salt and pepper in a mortar and pestle and crush into a somewhat fine powder. Toss the shrimp with the spice mixture.

Heat 2 tablespoons of the oil in a large saute pan over high heat until it begins to shimmer. Add the shrimp and cook until crusty and just cooked through, about 3 minutes (do this in batches if necessary with more oil; the shrimp should be in a single layer).

For assembly: Toss lettuce with a few tablespoons of the remoulade and season with salt and pepper. Divide the lettuce among the tomatoes and top each tomato with 3 shrimp. Drizzle with more of the remoulade. Garnish with parsley leaves. 

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:


Fried Green Tomatoes

Fried Green Tomatoes

Recipe courtesy of Dean Corbett

Pickled and Fried Green Tomatoes

Recipe courtesy of Gaetano Varbero

Grits and Fried Green Tomatoes

Fried Green Tomatoes with Green Chile Mayonnaise

Recipe courtesy of Katherine Alford

Fried Green Tomatoes with Basil Mayonnaise

Recipe courtesy of Lynn Crawford

Fried Green Tomatoes with Spicy Remoulade Sauce

Recipe courtesy of Treva Chadwell


Pizza Masters

7:30am | 6:30c

Pizza Masters

8:30am | 7:30c

Sugar Showdown

9:30am | 8:30c

Sugar Showdown

10:30am | 9:30c

Unique Sweets

11am | 10c

Unique Sweets

11:30am | 10:30c

Unique Sweets

12pm | 11c

Unique Sweets

12:30pm | 11:30c

Unique Sweets

1pm | 12c

Unique Sweets

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Unwrapped 2.0

3:30pm | 2:30c


4:30pm | 3:30c
7pm | 6c
On Tonight
On Tonight
8pm | 7c
9pm | 8c
10pm | 9c
11pm | 10c
12am | 11c
1am | 12c
2am | 1c
3am | 2c

So Much Pretty Food Here