It was at that renowned upscale sandwich shop last summer that I first fell in love with this seasonal soup, and I was determined to make a copycat version. Since then, it has become a household staple while being a simple soup to prepare. I cook it almost every week. Don’t tell that upscale sandwich store, but I believe this is superior to theirs. Lemon slices should be used as garnish.
| Prep Time: | 30 mins |
| Cook Time: | 15 mins |
| Total Time: | 45 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- ½ cup Creole mustard
- ½ cup olive oil
- 2 tablespoons ketchup
- 1 teaspoon Worcestershire sauce
- 2 teaspoons prepared horseradish
- 2 cloves garlic, chopped
- 1 tablespoon lemon juice
- 2 teaspoons minced onion
- 2 teaspoons chopped green onion
- 2 teaspoons paprika
- ¼ teaspoon ground black pepper
- ⅛ teaspoon cayenne pepper
- 2 teaspoons chopped fresh parsley
- 24 cooked medium shrimp, shelled and deveined
- 1 cup buttermilk
- 1 egg
- 2 cups yellow cornmeal
- 3 large green tomatoes, sliced 1/2 inch thick
- ¼ cup olive oil, or as needed
- 2 cups mixed salad greens
- 3 tablespoons chopped green onion
Instructions
- In a medium bowl, stir together mustard, 1/2 cup 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 1/4 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, 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.
Nutrition Facts
| Calories | 618 kcal |
| Carbohydrate | 50 g |
| Cholesterol | 72 mg |
| Dietary Fiber | 4 g |
| Protein | 12 g |
| Saturated Fat | 6 g |
| Sodium | 283 mg |
| Sugars | 10 g |
| Fat | 42 g |
| Unsaturated Fat | 0 g |
Reviews
Dressing is too heavy and overpowering. It is all you can taste. Didn’t care for the fried green tomatoes either. Disappointed considering the reviews…
I love the cuisine of N.O., but I can’t say this is the “only” way to enjoy fried green tomatoes. I also love them completely by themselves if made with a coating of cornmeal and flour (no batter); with a dollop of tomato gravy; or with a sour cream/mayo dressing. I also prefer to use peanut oil as the smoke point is higher so that tomatoes can get crisp without absorbing as much fat.
This was a big hit on New Year’s Eve. Could not find green tomatotes so I substutited with tomatillos. Worked great.
Love this recipe. The only change I made, because I didn’t have Creole Mustard, was to use Dijon. Can’t wait until next summer when I have green tomatoes again!
This was outstanding! Everything about this recipe works and works well. The Remoulade is delicious on both the shrimp and the green tomatoes. If you want a dish that is sure to impress but not overly complicated to make, this is the one you need. Thanks for sharing! :o)
I thought the amount of mustard overwhelmed the other remoulade ingredients but overall tasty and a nice topper for the fried green tomatoes. I will make again but reduce the amount of mustard.
This recipe is AMAZING! A green tomato is hard to find so I used half green tomatoes. I use light cream because I didn’t have milk, regular mustard, and used corn muffin mix cause I didn’t have cornmeal. The Remoulade is outstanding and I am not even a mustard fan! I ate this up, I only wish my camera was working cause it is sooo appetizing. A must make.
I didn’t have salad greens and I used regular milk over buttermilk (personal preference) and this turned out wonderful! This is one I will make time and time again. If you cannot find creole mustard, you can just use any type of mustard with a couple dashes of cayenne pepper hot pepper sauce. Excellent recipe!
Unbelievable~!!!! The shrimp remoulade made this so amazing. Definately to next level. Can’t wait for my spring tomatoes so I can share this again
I only used the remoulade from this recipe bc I found it after I was already making another fgt recipe. I hadn’t ever had it before and I will now be making this for any dish possible. SO DELICIOUS! I had to sub a few things I had on hand for items I didn’t have, but it still turned out well. Thanks!!!
I live in New Orleans and took this recipe to Grand Isle with me this weekend. I bought shrimp (right off the shrimp boat) and took fresh green tomatoes from my Mom’s garden. I made this to go with the boiled crabs we caught early in the morning. Everyone raved over it! And believe me, those Cajuns know good food!
Thanks so much for this recipe. I use the same ingredients but never bothered to measure, just eyeballed it. Thanks again.
This was not only my first time making fried green tomatoes, but also my first time eating them, so my first impression of the fried tomatoes themselves was that they needed some seasoning in the cornmeal. That thought flew out the window when I tasted them with the (mayonnaise-free, THANK YOU!) remoulade! Wow! What a great combination of flavors – this sauce is totally addicting, and perfectly suited for fried green tomatoes. I cannot wait to have the opportunity to serve this to guests. It looks and tastes delicious, and was actually quite easy to prepare. Thanks for sharing!
Anyone can fry great green tomatos, but the Remoulade sauce takes this dish to a whole new level. This is really good, and do yourself a favor, follow the recipe, don’t deviate or mess around. When something works this good, don’t fix it!
i REALLY liked this tho i didn’t have creole mustard and scaled it down for 2…i will be very happy to make this again…thanks for the recipe…i wish i could have shared it with someone…i was impressed with the results … it seemed very impressive…