Shrimp Po'Boy Salad With Rémoulade Dressing Recipe

Name: Shrimp Po'Boy Salad With Rémoulade Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds unpeeled, extra-large raw shrimp (1 6/20 count); 2 1/2 tablespoons olive oil, divided; 6 (12-inch) metal skewers; 2 teaspoons Cajun seasoning; 1 (12-oz.) package romaine lettuce hearts; 1 (12-oz.) French bread baguette; 3 tablespoons butter, melted; 1 garlic clove, minced; 3 tomatoes, cored and cut into wedges; 1/3 small red onion, thinly sliced

Servings: persons

2 pounds unpeeled, extra-large raw shrimp (1 6/20 count)
2 1/2 tablespoons olive oil, divided
6 (12-inch) metal skewers
2 teaspoons Cajun seasoning
1 (12-oz.) package romaine lettuce hearts
1 (12-oz.) French bread baguette
3 tablespoons butter, melted
1 garlic clove, minced
3 tomatoes, cored and cut into wedges
1/3 small red onion, thinly sliced

1
Peel shrimp; devein, if desired. Toss shrimp with 1 Tbsp. olive oil in a medium bowl. Thread shrimp on skewers, and sprinkle both sides with Cajun seasoning.
2
Cut romaine lettuce hearts in half lengthwise. Brush cut sides of hearts with remaining 1 1/2 Tbsp. olive oil.
3
Preheat oven to 375u00b0. Cut baguette into 18 (1/2-inch-thick) slices; place on a baking sheet. Stir together butter and garlic. Brush 1 side of bread with butter mixture. Bake 8 to 10 minutes or until golden.
4
Meanwhile, preheat grill to 350u00b0 to 400u00b0 (medium-high) heat. Grill shrimp, covered with grill lid, 3 to 4 minutes on each side or just until shrimp turn pink. Remove shrimp, and cover with aluminum foil to keep warm. Place romaine, cut sides down, on cooking grate of grill. Grill, covered with grill lid, 2 to 3 minutes or until just wilted and grill marks appear.
5
Place 1 grilled romaine heart half on each of 6 plates. Top with tomato wedges, onion, and shrimp. Drizzle with Remoulade Dressing. Serve with toasted French bread slices.

439

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 pounds unpeeled, extra-large raw shrimp (1 6/20 count), 2 1/2 tablespoons olive oil, divided, 6 (12-inch) metal skewers, 2 teaspoons Cajun seasoning, and more.

Yes, Shrimp Po'Boy Salad With Rémoulade Dressing falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Shrimp Po'Boy Salad With Rémoulade Dressing

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