Grilled Green Tomatoes with Shrimp Remoulade – Grillsanity

Coming on like a raging locomotive, March Madness is just a week away!  To get your tournament menus ready Grillsanity is back, bringing recipes and techniques to your backyard.  This week we bring to you Grilled Green Tomatoes with Shrimp Remoulade, a flavorful dish featuring a herbal and spicy remoulade, freshly grilled shrimp, and breaded green tomato slices.  Normally prepared in a traditional kitchen, everything is prepared on the grill adding a fuller flavor profile to the tomatoes and shrimp.

Begin preparing the remoulade by combining the mayonnaise, mustard, ketchup, scallions, parsley, garlic, celery, paprika and hot sauce in a bowl and refrigerate.  The shrimp are tossed in some olive oil, lightly seasoned, and then grilled over medium heat. When done, they are added to the remoulade, mixed, and chilled.  The thick tomato slices are breaded in mayonnaise, Creole mustard, and cornmeal, then grilled over medium heat for a few minutes per side.  While still warm, place the shrimp remoulade on each slice and serve. The tomatoes finish warm and tender, and the chilled sauce brings freshness and spice. So get your brackets ready and grab your grilling apron, Grillsanity is here!

Serves: 4

Grilled Green Tomatoes with Shrimp Remoulade Ingredients

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)

Grilled Green Tomatoes with Shrimp Remoulade Directions

  1. 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.
  2. To prepare the shrimp, heat the grill to medium.
  3. 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.
  4. Prepare the tomatoes just when ready to serve. Heat the grill to medium.
  5. In a small bowl, mix together the mayonnaise and mustard. Place the cornmeal in a second bowl.
  6. 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.
  7. While the tomatoes are still warm, divide the slices among 4 serving plates. Top each serving with the chilled remoulade shrimp and serve immediately.

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