Recipes 2009
Guest & Goodies
Contact Us


Prep Time: 30 Minutes
Yields: 6 Servings

Though fried green tomatoes is a traditional Southern dish, it can be found in many homes and restaurants around the United States. Each culture serves these tasty, fried, un-ripened 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

In a 10-inch cast iron skillet or home-style fryer such as a FryDaddy, heat peanut oil to 350°F. In a small bowl, combine basil and bread crumbs and mix well. In a separate bowl, combine milk, egg and water and blend well using a wire whisk. 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. Top with Shrimp and Tasso Cream (see below).

Ingredients for Shrimp and Tasso Cream:
1 pound shrimp, peeled and deveined
¼ cup diced tasso
¼ cup butter
¼ cup diced onion
¼ cup diced celery
¼ cup diced red bell pepper
2 cloves garlic, minced
1 tsp chopped thyme
½ tsp cayenne pepper
½ tsp paprika
4 tbsps flour
2 cups shellfish stock (see recipe)
½ cup sliced green onions
1 cup heavy whipping cream
salt and cracked black pepper to taste
granulated garlic to taste
lemon juice to taste
Louisiana hot sauce to taste

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


Copyright © 2009 Chef John Folse & Company.
2517 South Philippe Ave. • Gonzales, LA 70737 • (225) 644-6000 • FAX (225) 644-1295