Ingredients

• 3 cups vegetable oil
• 2 large eggs
• 1 cup whole milk
• 1 1/4 cups hot sauce, such as Louie's All Spiced Up Sauce
• 1 cup all-purpose flour
• 2 cups Italian breadcrumbs
• 1 tablespoon dry Italian dressing mix
• 2 green tomatoes, sliced 1/4 inch thick
• 2 tablespoons dry crab boil seasoning, such as Zatarain's
• 1 onion, sliced
• 1 lemon, sliced
• 1/4 cup hot sauce, such as Louie's All Spiced Up Sauce
• 8 large shrimp, shells on
• 1/2 cup mayonnaise (preferably Blue Plate)
• 1 1/2 tablespoons Creole mustard, such as Zatarain's
• 1 scant tablespoon prepared horseradish
• Juice of 1 lemon
• 1 teaspoon Worcestershire sauce
• 2 dashes of hot sauce, such as Louie's All Spiced Up Sauce
• Shredded lettuce, for serving

Instructions

1. For the tomatoes: Heat the oil in a deep frying pan or cast iron skillet to 350 degrees F.
2. Beat the eggs, milk, and hot sauce in a shallow dish. Put the flour and breadcrumbs in 2 separate shallow dishes. Dip the tomato slices in the flour, then the egg wash, and then the breadcrumbs. Transfer to the oil and fry until golden brown, 1 to 2 minutes. Drain on paper towels and keep warm until ready to serve.
3. For the shrimp: Bring the water to a boil and add the crab boil, onions, lemons, and hot sauce. Stir and add the shrimp. Boil until the shrimp turn pink. Peel.
4. For the sauce: Combine the mayonnaise, mustard, horseradish, lemon juice, Worcestershire sauce, and hot sauce.
5. To serve: Line a plate with shredded lettuce. Add 2 slices fried green tomatoes. Top each tomato with 1 boiled shrimp. Fill a squeeze bottle with the remoulade sauce and drizzle decoratively.