Fried Green Tomato Sandwiches with a Shrimp Spread Filling

October  4, 2022
4 Ratings
  • Prep time 45 hours
  • Cook time 10 hours
  • Makes 4 sandwiches, or 8 mini sandwiches
Author Notes

Fried green tomatoes are a favorite, and I have tried various fillings and toppings for stacking nicely fried green tomatoes. This shrimp filling is simple and flavorful - you can play with the remoulade sauce ratios to get the particular taste you want. I like to serve these "sandwiches" with a nice corn salad, and topped with chopped avocado in a lemon and oil vinaigrette.

For managing the "sandwich" as a hand-held item, serve in pita bread with a little extra mayo. Use one fried green tomato slice for a mini pita, or 2 fried green tomato slices for a regular sized pita.

You can also serve in sandwich wrappers or several layers of bakery tissue sheets if you want to eat without any bread. If you go this route, mash the avocado well and spread on the inner side of the fried tomato slices. —Bevi

What You'll Need
  • For the Shrimp Spread
  • 1/2 pound medium uncooked shrimp
  • 1 cup white wine
  • juice of 1/2 medium lemon
  • Sprig lemon verbena or other herb - thyme is also nice
  • 1 tablespoon mayonnaise, plus extra for spreading on pita bread pockets
  • 1 teaspoon ketchup
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon anchovy paste
  • 1 tablespoon lemon juice
  • Dash Tabasco sauce
  • Dash Old Bay seasoning or paprika
  • Dash black pepper
  • 1 to 2 tablespoons coarsely chopped sweet or sour pickles
  • For the Avocado Topping and the Fried Green Tomatoes
  • 1 ripe yet firm avocado
  • juice of 1/2 medium lemon
  • olive oil - twice the amount of lemon juice
  • 1/4 teaspoon sugar
  • salt and pepper to taste
  • enough olive oil to pour in a large saute pan to 1/4 inch depth
  • 3 green tomatoes, sliced 1/2 inch thick
  • 1/2 cup fine corn meal
  • Salt and pepper to season the tomato slices
  • pita bread pockets - regular or mini size
  1. For the Shrimp Spread
  2. Bring the wine, lemon juice, and herb sprig to a boil in a medium sauce pan. Add the shrimp and cook for 1 minute. Immediately take off the heat and plunge the shrimp in an ice water bath.
  3. Shell and coarsely chop the shrimp.
  4. Whisk together all the ingredients listed from the mayonnaise on down the list. Taste and adjust the remoulade as you like. Add the sauce and shrimp to the bowl of a food processor, and pulse gently until the shrimp had the consistency of a spread. Taste for seasoning - add extra ingredients to suit yourself. Place in a bowl and refrigerate until ready to use.
  1. For the Avocado Topping and the Fried Green Tomatoes
  2. For the Avocado Topping: Chop the avocado coarsely. Place in a plastic container with a sealable top. Mix together the lemon juice, olive oil, sugar, and salt and pepper. Add to the avocado and seal the container top. Shake well and set aside while you fry the green tomatoes.
  3. For the Fried Green Tomatoes: Heat the olive oil in the saute pan. While the olive oil is heating, dredge the green tomato slices in the corn meal. Place in the hot oil and salt and pepper the slices. Fry for about 3 to 4 minutes, or until the coating is golden brown. Flip the slices, salt and pepper, and fry until the second side is golden brown. Place on paper towels to drain, and blot.
  4. Assemble by creating a sandwich with the shrimp spread as the filling. Top with the avocado. You can also create an open faced sandwich by serving the avocado directly upon the shrimp spread.
  5. For easy hand-held management, put the "sandwich," avocado and all, in a pita bread pocket spread with more mayo, if you desire. Use one fried green tomato slice for a mini-pocket, or 2 fried green tomato slice for a regular pita pocket.

See what other Food52ers are saying.

  • boulangere
  • fiveandspice
  • Bevi

Recipe by: Bevi

Cooking is an important part of my past. I grew up and worked on our family resort. These days, I cook good food to please my friends and family.

3 Reviews

boulangere May 3, 2022
OMG, divine, especially the shrimp spread.
fiveandspice September 19, 2012
Bevi September 20, 2012