A grilled take on fried green tomatoes with shrimp remoulade

I love fried green tomatoes! My grandmother made them at the beginning of fall when there were so many tomatoes on the vine that no one minded picking the unripe ones and cooking them before they turned red and juicy. And later, when I lived in New Orleans, I discovered that fried green tomatoes were available all year at local restaurants. Many places served the fried tomatoes as a side or an appetizer.

I was in heaven!

But the first time I ever had the combination of fried green tomatoes and remoulade was at the long-shuttered, lunch-only institution Uglesichs. Uglesichs was known for its seafood and that day, it was a special. Fried green tomatoes and crab remoulade. Two of my favorite things on a plate together. How could it not be great? Hot-out-of-the-pan fried green tomatoes and cold lump crabmeat with remoulade sauce!

It was more than memorable; it became an obsession. I couldn’t stop thinking about the dish. I went back several more times and they never had that special again.

So I took that flavor experience and decided to adapt it for myself — which of course means I adapted it for the grill — and I was thrilled with the results.

Let’s start with the tomatoes. When I make these mock “fried” tomatoes, I slather the tops and bottoms in a mixture of mayo and Dijon mustard, then dredge them in fine white cornmeal. I grill them so that the texture is reminiscent of fried — a little gritty. That’s just how they should be. Be sure to cut the tomatoes in thick (a generous 1/2 inch) slab-like slices so they hold up to the weight of the batter and the heat of the grill.

I prefer shrimp to crab with the green tomatoes, but feel free to make this with lump crab if you prefer. The shrimp must be made at least 2 hours in advance in order to let the bold flavors develop. That also makes this a great dish for a party, when you want all the prep work to be done before your company arrives.

I like to grill shell-on shrimp, as I think they have better flavor and the shell protects the delicate shrimp. But if you don’t like to peel shrimp, feel free to use shrimp without shells, just remember that the peeled shrimp will take less time to cook.

Once everything is prepped, all you have to do before serving is grill the green tomatoes and plate your dish. Easy!

Grilled Green Tomatoes With Shrimp Remoulade

When grilling the tomato slices, it’s best to use tongs to turn them. A spatula can knock off the coating.

Start to finish: 30 minutes, plus chilling. Servings: 4 mains or 8 sides

For the remoulade sauce:

1 cup mayonnaise

2 tablespoons Creole or other whole-grain mustard

2 tablespoons ketchup

3 tablespoons finely chopped scallions

2 tablespoons finely chopped fresh parsley

2 cloves garlic, grated

1 rib celery, finely chopped

1 teaspoon sweet paprika

1 teaspoon hot sauce

Kosher salt and ground black pepper

For the shrimp:

1 1/2 pounds jumbo shrimp, unpeeled

Olive oil

Kosher salt and ground black pepper

For the tomatoes:

1/2 cup mayonnaise

1/4 cup Dijon mustard

1/2 cup of fine-grain cornmeal

2 large green tomatoes, cut into 1/2-inch slices (8 slices total)

To prepare the sauce, in a medium bowl mix together the mayonnaise, mustard, ketchup, scallions, parsley, garlic, celery, paprika and hot sauce. Season with salt and pepper. Refrigerate the sauce until ready to use, or up to 1 day in advance.

To prepare the shrimp, heat the grill to medium.

Use paper towels to pat them dry. In a medium bowl, toss the shrimp with a splash of olive oil, then season with salt and pepper. Place the shrimp directly on the cooking grate and grill for 2 to 3 minutes, or until they curl and begin to turn pink. Turn over and grill on the other side for another 1 to 2 minutes. Transfer to a bowl and let cool for 5 minutes. Peel the shrimp and add to the bowl of remoulade sauce. Toss well, then cover and refrigerate for at least 2 hours and up to overnight.

Prepare the tomatoes just when ready to serve. Heat the grill to medium.

In a small bowl, mix together the mayonnaise and mustard. Place the cornmeal in a second bowl.

One at a time, spread the mayonnaise mixture over both sides of each tomato slice, then dredge the slices through the cornmeal to coat evenly. Remove any excess coating by lightly shaking the slices. The sides where the tomato skin is should be dry. Making sure your cooking grates are very clean, place tomatoes on the grates and grill 3 to 4 minutes per side, using tongs to flip, or until the tomatoes are marked, warm and tender.

While the tomatoes are still warm, divide the slices among 4 serving plates. Top each serving with the chilled remoulade shrimp and serve immediately.

Nutrition information per serving (based on 4 servings): 830 calories; 600 calories from fat (72 percent of total calories); 67 g fat (11 g saturated; 0 g trans fats); 250 mg cholesterol; 2130 mg sodium; 29 g carbohydrate; 3 g fiber; 9 g sugar; 27 g protein.