Shrimp Po'Boy Salad With Remoulade Dressing (Or Chicken) Recipe

Name: Shrimp Po'Boy Salad With Remoulade Dressing (Or Chicken)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs extra-large raw shrimp, peeled and deveined (16 to 20 count or can swap grilled, steamed or fried shrimp, fried or grilled chicken tenders or fri); 2 1/2 tablespoons olive oil, divided; 6 (12 inch) metal skewers; 2 teaspoons cajun seasoning or 2 teaspoons creole seasoning; 1 (12 ounce) package romaine lettuce hearts; 1 (12 ounce) French baguettes; 3 tablespoons butter, melted; 1 garlic clove, minced; 3 tomatoes, cored and cut into wedges; 1/3 small red onion, thinly sliced; Remoulade Dressing; 1 cup mayonnaise; 1/3 cup milk; 1/4 cup sliced green onion; 1 garlic clove, minced; 1 tablespoon parsley, minced; 2 tablespoons creole mustard; 2 teaspoons lemon zest; 2 teaspoons lemon juice; 1/2 teaspoon ground red pepper

Servings: persons

2 lbs extra-large raw shrimp, peeled and deveined (16 to 20 count or can swap grilled, steamed or fried shrimp, fried or grilled chicken tenders or fri)
2 1/2 tablespoons olive oil, divided
6 (12 inch) metal skewers
2 teaspoons cajun seasoning or 2 teaspoons creole seasoning
1 (12 ounce) package romaine lettuce hearts
1 (12 ounce) French baguettes
3 tablespoons butter, melted
1 garlic clove, minced
3 tomatoes, cored and cut into wedges
1/3 small red onion, thinly sliced
Remoulade Dressing
1 cup mayonnaise
1/3 cup milk
1/4 cup sliced green onion
1 garlic clove, minced
1 tablespoon parsley, minced
2 tablespoons creole mustard
2 teaspoons lemon zest
2 teaspoons lemon juice
1/2 teaspoon ground red pepper

1
To Prepare Remoulade Dressing:
2
Whisk together all ingredients. Cover and chill 30 minutes before serving. Store in an airtight container in refrigerator up to 3 days.
3
To Prepare the Shrimp:
4
Toss shrimp with 1 tablespoon olive oil in a medium bowl. Thread shrimp on skewers and sprinkle both sides with Cajun or Creole seasoning.
5
Cut romaine lettuce hearts in half lengthwise. Brush cut sides of hearts with remaining 1 1/2 tablespoons olive oil.
6
Preheat oven to 375 degrees. 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.
7
Meanwhile, preheat grill to 350 - 400 degrees (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. Grilling is optional, otherwise proceed to next step.
8
To Assemble:
9
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.

911

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Calories

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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 20 ingredients. The key ingredients include: 2 lbs extra-large raw shrimp, peeled and deveined (16 to 20 count or can swap grilled, steamed or fried shrimp, fried or grilled chicken tenders or fri), 2 1/2 tablespoons olive oil, divided, 6 (12 inch) metal skewers, 2 teaspoons cajun seasoning or 2 teaspoons creole seasoning, and more.

Yes, Shrimp Po'Boy Salad With Remoulade Dressing (Or Chicken) 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 Remoulade Dressing (Or Chicken)

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