Make the Creole Shrimp Remoulade and refrigerate while you prepare the tomatoes. 

For the Fried Green Tomatoes: Season the tomatoes with salt and pepper. Prepare a breading station by placing the flour, eggwash, and breadcrumbs in three separate bowls. Season each bowl with Creole Seasoning. Dredge each slice of tomato in the flour. Dip each slice in the egg wash, letting the excess drip off. Finally, dredge each slice in the bread crumbs, coating completely. Place the breaded tomato slices on wire racks until you are ready to fry them.

In a large sauté pan, over medium heat, add the oil. When the oil is hot, pan-fry the tomatoes, in batches, until golden and crispy on both sides, about 2 to 3 minutes. Remove and drain on paper towels. Season with Creole Seasoning. 

To serve, lay three tomato slices in the center of each plate. Spoon some of the shrimp and remoulade sauce over each plate of tomatoes. Garnish with green onions.