In this episode of New Orleans Chefs, sponsored by DCS by Fisher & Paykel, Johnny Blancher from Ye Olde College Inn prepares fried green tomatoes and barbecue shrimp.

College Inn Fried Green Tomatoes and Remoulade Dressing

1 whole green tomato
16 oz. 36/40 gulf shrimp peeled (split optional)
Crab boil
1/2 pound white flour
1/2 pound italian bread crumbs
Frying oil (canola if poss.)

Step 1
Boil the peeled gulf shrimp in crab boil to taste. Shrimp should be firm and not rubbery. Ice bath may be used to stop the cooking process.

Step 2

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