Reviewed: Jan. 2, 2012

This was a big hit on New Year's Eve. Could not find green tomatotes so I substutited with tomatillos. Worked great.

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Reviewer:

GinnyS

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Cooking Level: Intermediate

Living In: Yorba Linda, California, USA

Reviewed: Nov. 19, 2011

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!

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Reviewer:

Reddiered

Cooking Level: Intermediate

Home Town: Florence, Oregon, USA

Living In: Grants Pass, Oregon, USA

Reviewed: Apr. 25, 2011

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)

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3 users found this review helpful

Reviewer:

cheepchick

Cooking Level: Intermediate

Home Town: West Palm Beach, Florida, USA

Living In: Fruitland Park, Florida, USA

Reviewed: Nov. 9, 2010

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.

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5 users found this review helpful

Reviewer:

peebsy weebsy

Cooking Level: Expert

Reviewed: Sep. 10, 2010

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.

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9 users found this review helpful

Reviewer:

The Messy Cook

Cooking Level: Expert

Home Town: Aberdeen, Maryland, USA

Reviewed: Aug. 17, 2010

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!

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11 users found this review helpful

Reviewer:

Soup Loving Nicole

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

Living In: West Fork, Arkansas, USA

Reviewed: Mar. 9, 2010

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

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5 users found this review helpful

Reviewer:

TSCARBOROUGH

Reviewed: Aug. 26, 2009

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!!!

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4 users found this review helpful

Reviewer:

tifferlopez

Reviewed: Aug. 17, 2009

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!

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10 users found this review helpful