A light, grain free batter makes these gluten free fried green tomatoes melt in your mouth yum-deliciousness. The airy crunch, the sweet tomato taste with a hint of hot sauce, and an out-of-this-world shrimp remoulade to top it all off makes this impressive appetizer or snack taste just as good as it looks. Yep and double yay...
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Oh, Gluten Free Fried Green Tomatoes, Let's Just Start All Over, Ok?
Mark plants tomatoes every spring. And, each year we wait for them to flower, to fruit, and then for the fruit to grow up so that we can pick them and eat them. We usually let them ripen to eat on salads, in red gravies, and by themselves with a sprinkling of SP&C. There's even an occasional tomato sandwich served around here, when I am fortunate enough to have fresh gluten free bread and ripe tomatoes at the same time.
A couple of months ago, as we were waiting for the tomato harvest, Mark looked at me, and asked if I was going to make fried green tomatoes this year. To tell y'all the truth, I was quite shocked by his question.
It's not like I don't like fried green tomatoes, cause they are quite tasty. It's just that I had never tackled them since going gluten free almost 7 years ago. And, like my pimento cheese episode, I was a bit scarred from a bad, too cornmeal-y fried tomato experience the last time that I ate them.
But, Mark really wanted them, and well he grows the tomatoes, so he deserves a special request every now and then. Yep. So, I thought that I was just going to leave the cornmeal out of my new gluten free fried green tomatoes experience this time. I used cassava and tapioca flours instead, to keep things oh sooo light delicious like my grain free fried shrimp.
Then, I remembered that I had a pound of freshly peeled shrimp in the fridge. So, the whole gluten free fried green tomatoes with shrimp remoulade idea was born in my brain just like that.
Gluten Free Fried Green Tomatoes With Shrimp Remoulade is Here to Stay, Y'all...
Now that I've spent time developing this recipe, I don't know how I lived without it my entire gluten free life. Nope. The cassava and tapioca flour work together to transform the crust into delicate, flaky deliciousness. Yep. And the tomatoes, y'all...they're sweet and soft, leaving just a touch of hot sauce on your tongue throughout the finish.
And the shrimp remoulade, it's a much, much older recipe of mine. A little sweet, a little spicy, and a whole lot of south Louisiana special, it's the perfect topper for these light-as-air gluten free fried green tomatoes. Share with someone you want to see smile, and see y'all on the yum side...
Gluten Free Fried Green Tomatoes With Shrimp Remoulade
- 1 batch remoulade sauce
For the Shrimp
- 1 pound peeled and deveined shrimp
- 1 to 2 tablespoons butter or oil
- salt, pepper and cayenne pepper to taste
- 2 eggs
- 1 teaspoon Louisiana hot sauce
For the Fried Green Tomatoes
- 1 cup cooking oil
- 2 eggs, slightly beaten
- ½ teaspoon hot sauce
- 1 pound green tomatoes sliced into ¼" rounds
- ½ cup Anthony's cassava flour
- ½ cup Anthony's tapioca flour
- 1 teaspoon parsley flakes
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- 1 teaspoon onion powder
- salt, black pepper, and cayenne pepper to taste
- Whisk the eggs, hot sauce, and ranch dressing in a small bowl. Set aside.
- Combine the cassava and tapioca flours, and remaining ingredients in another bowl. Set aside.
- Season shrimp with SP&C and hot sauce. Melt the butter or oil into a cast iron skillet. Cook shrimp over medium heat until cooked through, about 3 to 4 minutes.
- Fold the shrimp into the remoulade sauce.
- Pour cooking oil into a small cast iron Dutch oven. Heat up over medium heat for about 5 minutes.
- Preheat oil in small pot to 350 degrees F.
- Crack both eggs into a shallow bowl. Add the hot sauce, and whisk until combined.
- Mix the cassava flour, tapioca flour, parsley flakes, garlic powder, paprika, onion powder and salt, pepper, and cayenne pepper to taste in a shallow bowl.
- Dredge green tomato slices in egg wash, then in cassava/tapioca flour mixture. Fry in batches for about 3 to 4 minutes per batch, or until they are light golden brown. (They will darken while cooling.) Drain over paper towels.
- Spoon the shrimp remoulade sauce over the gluten free fried green tomatoes.