Take your tomatoes to a new level with this spicy, creamy, shrimp creole sauce for fried green tomatoes. It makes a fantastic appetizer or main dish and it's bursting with flavor!
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Why You'll Love This
Fried green tomatoes are a southern food specialty and I'm excited to share this recipe with you! While the tomatoes are delicious by themselves, it's the homemade creole cream sauce that makes them ridiculously divine!
Just look at that sauce in the picture above. I bet you can almost taste it, but let me tell you why it's so good. Creole seasoning, paprika, and Worcestershire sauce have tremendous flavor. Then we add hot sauce. And butter. And heavy cream. Swoon.
Why This Recipe Works
This delicious sauce for fried green tomatoes is one of our family favorites. It's a wonderful Sunday dinner idea when you can take your time to find the perfect green tomatoes and fresh shrimp.
The recipe is easy to make but it takes a little time to prepare and coordinate the two-step process. I do both the frying of the tomatoes and making the sauce at the same time.
However, I recommend beginners make the shrimp creole sauce first, then start the fried green tomato process. You can keep the sauce warm while you're frying the sliced green tomatoes.
Last but certainly not least, this creole sauce recipe is SPICY when followed exactly as written. You can control the amount of Creole seasoning you use depending on whether you like mild or super spicy sauce.
What Goes Into This
For the Shrimp Creole Sauce:
- Shrimp, peeled and deveined
- Liquid Shrimp and Crab Boil
- Butter
- Heavy Cream
- Creole Seasoning
- Worcestershire Sauce
- Paprika
- Hot Sauce (optional)
For the Fried Green Tomatoes:
- Green Tomatoes
- Egg
- Milk
- Corn Meal
- All-Purpose Flour
- Salt
- Creole Seasoning
- Pepper
- Oil for frying
How to Make It
Step 1: First, let's make the sauce for fried green tomatoes. Saute the shrimp in crab boil and butter until the shrimp turn pink. Remove shrimp from pan and set aside.
Step 2: Add cream, Creole seasoning, paprika, Worcestershire sauce, and hot sauce (optional) to the pan and reduce by half over medium heat, stirring occasionally. Add cooked shrimp to sauce and mix well.
Step 3: Next, prepare the fried green tomatoes. Combine the egg and milk; set aside. In a separate bowl, mix together corn meal, flour, salt, pepper, and Creole seasoning.
Step 4: Dip the sliced tomatoes in egg mixture; then dredge in cornmeal mixture. Cover bottom of the skillet with oil and cook on medium heat until golden brown on both sides. Drain on paper towel.
When you're done frying the tomato slices, place them on a serving platter and top with the shrimp creole sauce. Yummy!
Frequently Asked Questions
They won't be as crispy as when you initially fried them, but they are still edible. Store any leftovers in airtight containers in the refrigerator for up to 3 days. I prefer to use BPA-free glass containers with locking lids. Check out this 18-piece set of glass food storage containers with locking lids from Bayco, available now on Amazon.
Remoulade sauce is a classic spicy condiment that originated in France but is often served with fried green tomato recipes in Louisiana and the southern US. There are many variations, but it usually starts with a mayonnaise base that's kicked up with Cajun seasoning.
Expert Tips
- Most people think of fried green tomatoes as an appetizer, and you could definitely serve them as such. But since the creole sauce contains a full pound of shrimp, this is more of a complete meal in my opinion. Serve it with a garden salad and french bread.
- If you're looking for gluten-free, low-carb or keto shrimp recipes, this shrimp and sauce stands on its own. Serve it with a big salad or even over a chickpea pasta.
- If you don't like spicy foods, then just omit the Creole seasoning all together. The recipe is outstanding with or without it, I guarantee!
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Recipe
Fried Green Tomatoes with Shrimp Creole Sauce
Equipment
- bowls
- measuring cup(s)
- measuring spoons
- large skillet
Ingredients
- 4 medium green tomatoes, thickly sliced
- 1 pound headless shrimp, peeled and deveined, tails removed
- 1 egg
- 1 cup heavy cream
- ½ cup corn meal
- ½ cup milk
- ¼ cup all-purpose flour
- 2 tablespoons butter
- 1 tablespoon liquid shrimp and crab boil
- 1 tablespoon creole seasoning (for the sauce) ADJUST TO TASTE
- 1 tablespoon Worcestershire sauce
- 1 tablespoon hot sauce (optional)
- 1 teaspoon creole seasoning (for the green tomato slices) ADJUST TO TASTE
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon pepper
- oil for frying
Instructions
- Combine egg and milk; set aside. In a separate bowl, mix together corn meal, flour, salt, pepper, and 1 teaspoon Creole seasoning. Adjust the amount of Creole seasoning per your level of heat desired. Dip tomato slices in egg mixture; dredge in corn meal mixture. Cover bottom of skillet with enough oil for frying (about ¼ to ½ inch). Cook on medium heat until golden brown on both sides. Drain on paper towel.
- Make the sauce. Saute the shrimp in the butter and crab boil until pink. Remove shrimp from pan. Add cream, 1 tablespoon Creole seasoning or per your level of heat desired, paprika, Worcestershire sauce, and hot sauce (optional) to pan and reduce by half, stirring occasionally. Add shrimp to sauce and stir to mix well. Serve sauce on top of fried green tomatoes.
Notes
Nutrition
This recipe was originally published in 2019 and was updated in 2022.
Nutritional information is provided as a courtesy to my readers. I'm not a nutritionist and I don't guarantee the accuracy of this data. The data may differ according to the brands I used versus the brands you use. To calculate the data yourself using your brands, try using an online nutrition calculator or app.
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