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Crescent City Salad

Submitted by: Mary on 08/16/2003
2711 views
2.70 avg rating
180 votes
 
 
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Ingredients

4 Green tomatoes
1 package Atkins corn bread mix (for breading)
1 1/2 C oil
1 C Atkins bake mix
1 T Fresh basil, finely chopped
2 T Fresh grated Parmesan cheese
1 t Fresh oregano, chopped
Salt, freshly ground black pepper and cayenne pepper
1 C Heavy cream
1 C Water
Tabasco sauce to taste
Romaine lettuce, shredded
3 T Chopped chives


REMOULADE SAUCE:

1 1/2 C Mayonnaise
1/2 C Creole mustard
1 T Worcestershire sauce
1 t Tabasco
1/2 C Finely dices green onions
1/4 C Finely diced celery
2 T Garlic, minced
1/4 C Finely chopped parsley
1/2 T Lemon juice
Salt and fresh ground black pepper to taste
3 Dozen Shrimp, boiled, peeled, and deveined

Directions

Heat oil in skillet until hot but not smoking, about 350F.



Slice tomatoes about 3/8" thick and pat them dry with paper towels.



Season the bake mix with salt, pepper, and cayenne. Add the parmesan, oregano, and basil to the bake mix and mix thoroughly.



Mix the cream, egg, and water with wire whisk to make egg wash. Season egg wash with salt, pepper, and hot sauce.



Dredge the tomato slices into the bake mix, dip in egg wash, and then coat with the corn bread mix.



Pan fry the tomatoes, being careful not to crowd them in the pan. Fry until golden brown on each side.



Drain fried tomatoes on layers of paper towels.



REMOULADE SAUCE:



In a mixing bowl, combine all of the ingredients, whisking well to incorporate the seasonings.



Once blended, cover and place in the refrigerator overnight.



Remove from refrigerator.



For each serving, place some romaine lettuce on a salad plate.



Add 3 slices of the fried green tomatoes.



Top with 6 shrimp.



Add a generous serving of remoulade sauce on top of the shrimp.



Garnish with chopped chives and serve immediately.

Servings

6

Calories

5

Time to prepare

30 minutes

Difficulty

Easy
 

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