Find the protein and work around it. At a particular trip to Whole Foods, I saw these frozen “Nashville-Style Hot Shrimp” and had to give ’em a try. I’m a moth to a flame when it comes to anything labeled “hot” – and although it’s somewhere near a 95-98% disappointment rate, I still do it. But where do I go from there was the next question.
The Prep Table
So while throwing frozen shrimp on bread wouldn’t normally qualify as a post around here – we’re going to jazz it up with a homemade remoulade. And let’s go even bigger and do a fried green tomato. My first fried green tomato was years ago in southern Alabama and I thought “eh.. it’s okay”. Lemme see if I can at least replicate and see if the taste buds changed at all.
Simple po’boy additions. It was going to be the shrimp/remoulade taking front and center, and the fried green tomato – not so much the lettuce and tomato and the bread.
The Process
First thing was to whip up that remoulade. I did a mix, add more horseradish.. add some more until it got to where I liked. Now, admittedly I’m typing this up weeks after I made it (old habits die hard) – I’ll see if I can scrounge together what I did and recipe’fy it below. It turned out really well, so I hope I can find it.
Cut these, pat ’em dry and let ’em air out for a few before we go coating ’em for the fry. I told ya I was working on the shallow cast iron fry game, and this is proof of that. Was a good late 2024 into 2025 project – and although not exactly heart-healthy, it’s fun.
Proof that the RecTeq can do it all. Shrimp wasn’t very difficult – add heat and eat. But the FGT were going to take a little work – especially in the dusk. Now, I’ve made fun of the light RecTeq gives you already (impractical) – so we’re doing the cell phone torch.
The Result
The tomato turned out better than I remembered them. I mean, it ain’t meant to be a gourmet item, just crude and tasty – and that’s what it was. Kinda like the po’boy – we ain’t throwing 6 types of lettuce on there, we’re going shredded iceberg. Some pickle and tomato, let’s dress it up.
Threw that remoulade on there, and thought a cajun seasoning duster would drive it home. And boy did it. The Cajun is one of the favorite seasonings that I make, so why not throw it on there. This sandwich was massive. The shrimp was decent, heavily over-breaded and not at all hot (shocker). But each bite was in fact a flavor-bomb. It was delicious. I made this the following night too – and it was fun.