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Fried Green Zucchini with Shrimp Remoulade
Ingredients
  • 1 large egg
  • 1 cup whole buttermilk
  • 1 cup yellow cornmeal
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 8 (½-inch-thick) slices large green zucchini or green tomatoes
  • 6 tablespoons vegetable oil
  • 24 medium boiled Gulf shrimp, cooked, peeled, deveined and chilled
  • Shredded lettuce or salad greens, for serving
Steps
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