Crispy Fried Green Tomatoes with Shrimp Remoulade

Follow our step-by-step guide on how to make Crispy Fried Green Tomatoes with Shrimp Remoulade.

1. Step 1

   In a medium bowl, combine the Creole mustard, 1/2 cup olive oil, ketchup, Worcestershire sauce, horseradish, chopped garlic, lemon juice, minced onion, and 2 teaspoons of chopped green onion. Season the mixture with paprika, black pepper, cayenne pepper, and chopped parsley. Gently fold in the shrimp until well coated. Cover the bowl and refrigerate the remoulade until ready to use.

2. Step 2

   In a shallow bowl, whisk together the buttermilk and egg until well blended. Spread the cornmeal on a plate. Heat 1/4 cup of olive oil in a large skillet over medium heat, adding more oil as needed to keep the bottom of the skillet evenly coated.

3. Step 3

   Dip each slice of green tomato into the buttermilk mixture, allowing any excess to drip off, then coat thoroughly in the cornmeal. Fry the tomato slices in the hot oil until golden brown, about 5 minutes per side. Transfer the fried tomatoes to a paper towel-lined plate to drain, and continue frying the remaining slices.

4. Step 4

   To serve, arrange the mixed salad greens on six plates. Top each plate with two slices of fried green tomato, then spoon the shrimp remoulade over the tomatoes. Garnish with the remaining chopped green onion.