Recipe courtesy of Scears Lee

Creole Shrimp

2 pounds medium shrimp
Crab boil mix

Boil shrimp in crab boil according to package directions.

Remoulade Sauce:
1 (5.25-ounce) jar Zatarain’s Creole mustard
1 tablespoon capers
1 bunch green onions, chopped
3/4 cup mayonnaise
2 dashes Tabasco sauce
1/2 fresh squeezed lemon
2 dashes Worcestershire sauce
Salt and pepper to taste

Combine ingredients in a bowl, refining ingredients to taste. Add shrimp and refrigerate.

Fried Green Tomatoes

2-3 green tomatoes
1 cup cornmeal
1/2 cup flour
1/2 cup bread crumbs
Salt and pepper
Cooking oil

Slice tomatoes 1/2-inch thick and sprinkle them with salt and pepper. Combine cornmeal, flour and breadcrumbs in a large ziplock bag and shake well to combine. Add tomatoes to the bag and shake well to coat both sides with cornmeal/flour/bread crumb mixture. Pour 1/2 inch of cooking oil into a heavy bottom skillet (preferably seasoned cast iron) and heat to medium high. Fry tomatoes until golden brown and drain on paper towels. Keep warm.
To Serve: Place 2 to 3 green tomatoes on a plate and top with shrimp. Makes 6 – 8 servings.