Ingredients
½cupcreole mustard
½cupolive oil
2tbspketchup
1tspworcestershire sauce
2tsphorseradish,prepared
2garlic cloves,chopped
1tbsplemon juice
2tsponion,minced
2tspgreen onion,chopped
2tsppaprika
¼tspground black pepper
⅛tspcayenne pepper
2tspfresh parsley,chopped
24medium shrimp,shelled and deveined, cooked
1cupbuttermilk
1egg
2cupsyellow cornmeal
3large green tomatoes,sliced ½” thick
¼cupolive oil,or as needed
2cupsmixed salad greens
3tbspgreen onion,chopped
Preparation
In a medium bowl, stir together mustard, ½ cup of olive oil, ketchup, Worcestershire sauce, horseradish, garlic, lemon juice, onion and 2 teaspoons of green onion.
Season with paprika, pepper, cayenne pepper, and parsley. Gently stir in the shrimp until evenly distributed. Cover and refrigerate until needed.
In a shallow bowl, whisk together the buttermilk and egg with a fork. Spread the cornmeal out on a plate. Heat ¼ cup of olive oil in a large skillet over medium heat. Add more if needed to maintain an even coating of oil in the bottom of the skillet.
Dip the tomato slices in the buttermilk and egg, then dip into the cornmeal to coat thoroughly. Fry slices in the hot oil until golden brown on each side for about 5 minutes per side.
Transfer to a paper towel-lined plate and continue breading and frying the remaining tomato slices.
To serve, arrange salad greens on six plates. Top each one with two slices of fried green tomato, then spoon some of the shrimp remoulade over the tomatoes and sprinkle with the remaining green onion to garnish.
