Chef Folse's Fried Green Tomato Topped With Shrimp and Tasso Cream

Fried Green Tomato With Shrimp and Tasso Cream

Prep Time: 1 Hour

Yields: 6 Servings


Though fried green tomatoes are a traditional Southern dish, they can be found in many homes and restaurants around the United States. Each culture serves these tasty, fried, unripened tomato slices differently, but here in Bayou Country, fried green tomatoes become the base for a delicious shrimp and tasso cream sauce.

Ingredients for Fried Tomatoes:

3 green tomatoes, sliced ½-inch thick

peanut oil for deep-frying

1 tbsp chopped basil

1 cup seasoned Italian bread crumbs

1 cup milk

1 egg

1 cup water

salt and black pepper to taste

granulated garlic to taste

Louisiana hot sauce to taste

1 cup seasoned flour

Method for Fried Tomatoes:

In a 10-inch, cast iron skillet or home-style fryer such as a FryDaddy®, heat peanut oil to 350°F according to manufacturer's directions. In a small bowl, combine basil and bread crumbs and mix well. Set mixture aside. In a separate bowl, combine milk, egg and water and blend well. Season to taste using salt, pepper, granulated garlic and hot sauce. Dredge tomato slices first in seasoned flour, next in egg wash and finally in bread crumbs. Fry, a few at a time, until golden brown on each side. Remove and drain well on paper towels. Top with Shrimp and Tasso Cream (see recipe below).

Ingredients for Shrimp and Tasso Cream:

1 pound (21–25 count) shrimp, peeled and deveined

¼ cup diced tasso

1 cup heavy whipping cream

¼ cup butter

¼ cup diced onion

¼ cup diced celery

¼ cup diced red bell pepper

2 cloves garlic, peeled and minced

1 tsp chopped thyme

½ tsp cayenne pepper

½ tsp paprika

¼ cup flour

2 cups shellfish stock

½ cup sliced green onions

salt and cracked black pepper to taste

granulated garlic to taste

lemon juice to taste

Louisiana hot sauce to taste

Method for Shrimp and Tasso Cream:

In a sauté pan, melt butter over medium heat. Add tasso, onion, celery, bell pepper, minced garlic, thyme, cayenne and paprika and sauté 3–5 minutes or until vegetables are wilted, stirring occasionally. Stir in flour and cook 1 minute. Add stock and bring to a simmer. Add shrimp and green onions and cook 3–5 minutes or just until shrimp are pink and curled, stirring often. Add heavy whipping cream and heat thoroughly, but do not boil, stirring constantly. Remove from heat and adjust seasonings to taste using salt, pepper, granulated garlic, lemon juice and hot sauce. Serve hot over fried green tomatoes.