Name: BLT with Fried Red Tomatoes and Shrimp Remoulade
Yield: 4 servings
Ingredients: 8 strips applewood-smoked bacon; 2 Tbsp canola oil; 1 lb(s) medium shrimp, peeled and deveined; Kosher salt and freshly ground black pepper; ¾ cup mayonnaise; 2 Tbsp prepared horseradish, drained; 2 Tbsp Dijon mustard; 2 Tbsp whole-grain mustard; 1 tsp fresh lemon juice; ¼ cup finely diced celery; 2 Tbsp finely chopped parsley; Hot sauce, optional; Kosher salt and freshly ground black pepper; 4 plum tomatoes, sliced into thick rounds; 1 cup buttermilk; 2 large eggs; 1 cup stone-ground yellow cornmeal; ½ cup all-purpose flour; ¼ cup grated Pecorino Romano; 1 tsp garlic powder; ¼ tsp cayenne; ¼ tsp onion powder; 1 cup canola oil; ½ cup finely chopped fresh parsley; 4 thick slices pain de mie; Butter lettuce leaves, for serving

BLT with Fried Red Tomatoes and Shrimp Remoulade

Yields

4 servings

A BLT done in Bobby Flay style, filled with bold flavours and beautiful colours.

ingredients

Bacon

strips applewood-smoked bacon

Shrimp Remoulade

Tbsp canola oil

lb(s) medium shrimp, peeled and deveined

Kosher salt and freshly ground black pepper

cup mayonnaise

Tbsp prepared horseradish, drained

Tbsp Dijon mustard

Tbsp whole-grain mustard

tsp fresh lemon juice

cup finely diced celery

Tbsp finely chopped parsley

Hot sauce, optional

Fried Red Tomatoes

Kosher salt and freshly ground black pepper

plum tomatoes, sliced into thick rounds

cup buttermilk

large eggs

cup stone-ground yellow cornmeal

cup all-purpose flour

cup grated Pecorino Romano

tsp garlic powder

tsp cayenne

tsp onion powder

cup canola oil

cup finely chopped fresh parsley

Assembly

thick slices pain de mie

Butter lettuce leaves, for serving

Ingredient Substitution Guide

directions

Step 1

Preheat the oven to 400ºF.

Step 2

Lay the bacon on a baking sheet. Bake until the fat has rendered and the bacon is crisp, about 20 minutes. Drain on paper towels, then the strips cut in half crosswise.

Step 3

Heat the canola oil in a medium skillet over medium heat. Sprinkle the shrimp with salt and pepper, and add to the pan in a single layer. Cook until just cooked through, about 2 minutes per side. Spread the shrimp, with their juices, on a plate and chill until cooled. Once cool, chop coarsely.

Step 4

Whisk together the mayonnaise, horseradish, Dijon mustard, whole-grain mustard, lemon juice, celery, parsley and some hot sauce if using. Season with salt and pepper. Set aside 1/3 cup of the remoulade for spreading on bread. Fold the chopped shrimp and their juices into the remaining remoulade and mix until combined. Chill while you make the tomatoes.

Step 5

Line a wire baking rack with several layers of paper towels and place over a baking sheet. Salt the tomato slices lightly on both sides and let sit on the paper towels for 30 minutes, turning halfway through, to drain of excess liquid.

Step 6

Whisk together the buttermilk and eggs in a small shallow dish and sprinkle with salt and pepper. Whisk together the cornmeal, flour, pecorino, garlic powder, cayenne and onion powder in a medium shallow dish and sprinkle with salt and pepper.

Step 7

Heat the oil in a high-sided medium skillet over medium heat until almost smoking; add a few bits of cornmeal to test the temperature. Season the tomatoes with pepper and dip them in the buttermilk mixture, allowing the excess to drain off; then dredge them in the flour mixture, tapping off the excess. Fry the tomatoes until golden brown and crisp, turning once, 3 to 4 minutes total. Discard the paper towels from the rack and set the fried tomatoes on the rack to drain. Sprinkle with salt and parsley.

Step 8

Spread some of the reserved remoulade on each piece of toast. Top with some lettuce, a generous amount of shrimp remoulade, some bacon and a few slices of fried tomato. Serve immediately, with knives and forks.

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BLT with Fried Red Tomatoes and Shrimp Remoulade