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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
Prepare a basic egg and milk wash for frying. Combine three eggs, 16 ounces of milk, and creole seasoning in a mixing bowl.

Step 3
Slice a green tomato to a thickness slightly thicker than a sandwich tomato.

Step 4
Dust the green tomato slices in white flour. Next, dip the green tomato slices in egg wash. Immediately remove the green tomato slices and transfer to the italian bread crumbs. Cover the green tomato slices in the italian bread crumbs then fry to a golden brown.

Step 5
Place the fried green tomato slices on a plate and then cover in boiled shrimp. Finally spread College Inn's famous remoulade over the shrimp

College Inn's BBQ Shrimp

16/20 peeled, tail on gulf shrimp
1 quart of heavy whipping cream
Creole seasoning
College Inn Seafood BBQ Sauce
French bread for dipping

Step 1
Lightly season your desired amount of shrimp and place on a hot grill or griddle. sear all side of the shrimp.

Step 2
Begin reducing approx. a half a quart of heavy cream in a saute pan.

Step 3
As the reduction process begins to simmer transfer your par grilled shrimp into the heavy cream.

Step 4
The cream will come to a boil and the shrimp will continue to cook, at this point the College Inn BBQ sauce can be added, stirring briskly. Add the College Inn BBQ sauce until the color of the sauce turns just a few shades darker than Bailey's Irish Cream.

Step 5
Continue to cook on high heat until the sauce begins to boil again, stirring frequently.

Step 6
Pour the entire sauce and shrimp into a deep dish or bowl. Add french bread to the rim for dipping.