Grilled Shrimp & Fried Green Tomato Sliders

Grilled Shrimp & Fried Green Tomato Sliders

Yields: 15 sliders

For the tomatoes:
4 green tomatoes, cut into ¼-inch slices
black pepper
1 cup all-purpose flour
2 teaspoons garlic powder
1½ cups panko bread crumbs (Japanese bread crumbs)
½ teaspoon paprika
½ teaspoon cayenne pepper
4 large eggs
2 tablespoons whole milk
vegetable oil, for frying

For the Remoulade:
½ cup mayo
1 tablespoon creole mustard
½ teaspoon prepared horseradish
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
couple dashes hot sauce
½ teaspoon salt
½ teaspoon black pepper
¼ teaspoon paprika
¼ teaspoon Old Bay (cajun seasoning)

For the Shrimp:
1 pound jumbo shrimp, peeled and deveined
1 tablespoon olive oil
½ teaspoon salt
½ teaspoon black pepper
¼ teaspoon cayenne pepper
¼ teaspoon Old Bay (cajun seasoning)

For the sliders:
green leaf lettuce
pickle slices
Sadie Rose mini buns, or sliced Sourdough.

In a medium bowl, whisk together all of the remoulade sauce ingredients until evenly combined. Taste for seasonings, and adjust accordingly. Cover with plastic wrap and store in the fridge until ready to serve. Can be made a day in advance.
In a large bowl, toss together the shrimp, oil and seasonings until evenly coated. Heat a stove top grill pan over medium-high heat. Grease with cooking spray or oil. Once hot, lay out the shrimp, in a single layer. Cook for about 2 to 4 minutes on the first side, or until charred and bright pink. Turn over and cook for another 1 to 2 minutes. Transfer to a plate or platter and set aside.

Lay out the tomato slices in a single layer on a plate or platter. Season with salt and black pepper on both sides. In a shallow dish, combine the flour, garlic powder, a bit of salt and pepper, and a pinch of cayenne. In a separate shallow dish, combine the bread crumbs, paprika and cayenne pepper. In another bowl, whisk together the eggs and milk.
Coat the tomato slices first in flour, dredging both sides and shaking off the excess. Then dip into the egg and finally into the bread crumbs, making sure to coat both sides evenly. Lay out the coated tomato slices on a wire rack until all of them are dredged.

Heat a large skillet over medium heat, with about an inch of oil. Once hot, cook the tomatoes in batches. Fry for about 2 to 4 minutes on the first side or until golden brown and crispy. Turn over and cook for another 1 to 3 minutes. Transfer the fried tomatoes to a wire rack, set over a baking sheet. Continue until all of the green tomatoes are fried.
To assemble the sliders, warm the buns, fried green tomatoes and shrimp in a 350°F oven for a few minutes until warmed through. Slice the buns in half, and slather both sides with the remoulade sauce. On the bottom part of the bun, lay down a fried green tomato. Top with a grilled shrimp, lettuce and pickles. Cover and skewer with a long toothpick. Serve hot or at room temperature. Enjoy!

Photo courtesy of and recipe adapted from