Fried Green Tomatoes With Shrimp Remoulade @ Upperline
So many restaurants serve this appetizer so well that its origin is less well known than it should be. Tom Cowman, the chef of the Upperline for many years, conceived it in the 1980s. Owner JoAnn Clevenger wanted to serve fried green tomatoes, which were popular because of the movie of the same name. Neither Chef Tom nor JoAnn were happy with their early attempts. “There’s seemed to be something missing,” JoAnn told me. Chef Tom tried topping the tomatoes with the Upperline’s excellent shrimp remoulade (the red style, although Upperline also makes the white kind) and knew the problem was solved all that was left was to add some nice boiled shrimp to the pile, and there it was: a masterpiece. The zingy qualities of the tomato and the sauce compliment each other perfectly, and the coolness of the shrimp and the warmth of the tomato make a nice contrast.
Upperline. Uptown: 1413 Upperline. 504-891-9822.
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