Shrimp Remoulade with Fried Green Tomatoes

1 cup minced onion
½ cup Chopped green onion
3 cloves garlic, pressed
¾ cup vegetable oil
¼ cup tarragon vinegar
½ cup brown Creole mustard
2 teaspoons salt
¼ teaspoon cayenne pepper
2 teaspoons paprika
2 pounds shrimp, peeled, deveined and boiled
Green tomatoes, sliced ¼" thick;
     enough tomatoes to allow for 3-4 slices per portion
¼ cup all-purpose flour
¼ cup cornmeal
Salt and black pepper to taste
Paprika to taste
Vegetable oil

Combine onion, green onion, garlic, oil, vinegar, mustard, salt, cayenne pepper and paprika in blender container. Blend for 5 to 6 seconds. Separately chill sauce and shrimp overnight.

Add shrimp to sauce. Prepare tomatoes. Roll or slake tomato slices in mixture of flour, cornmeal, salt, black pepper and paprika. Fry in small amount of vegetable oil in large skillet until tomatoes are tender, and lightly brown on both sides. Serve sauce on tomatoes.

Serves 6.