Ingredients for Shrimp Po Boy Salad With Remoulade Dressing Or Chicken
- 1 1/2 lbs raw shrimp
- 2 tablespoons olive oil
- Skewers (as needed)
- 1 1/2 tablespoons Cajun seasoning
- 2 romaine lettuce hearts
- 1 french baguette
- 1/4 cup butter, softened
- 1 garlic clove, minced
- 2 roma tomatoes, cut into wedges
- 1/2 small red onion, thinly sliced
- 1 cup mayonnaise
- Milk (not used in recipe)
- 2 green onions, thinly sliced
- 1 tablespoon fresh parsley, chopped (optional)
- 2 tablespoons creole mustard
- Lemon Zest (not used in recipe)
- Lemon Juice (not used in recipe)
- 1/4 teaspoon cayenne pepper (or to taste, optional)
- 1/4 cup finely chopped dill pickle
- 2 tablespoons ketchup
- 1 teaspoon Worcestershire sauce
- Salt (to taste)
- Black Pepper (to taste)
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How to Make Shrimp Po Boy Salad With Remoulade Dressing Or Chicken
- **Prepare the Remoulade:** In a medium bowl, whisk together mayonnaise, pickles, Creole mustard, green onions, ketchup, Worcestershire sauce, cayenne pepper (if using), salt, and pepper. Cover and chill for at least 30 minutes.
- **Prepare the Shrimp (or Chicken/Oysters):** Pat shrimp dry. Toss with 1 tablespoon olive oil and Cajun seasoning. If using chicken, season with salt, pepper and your preferred seasonings. If using oysters, simply set aside.
- **Grill the Shrimp (or Chicken/Oysters):** Preheat grill to 350-400°F. Thread shrimp onto skewers (if desired). Grill shrimp for 3-4 minutes per side, or until pink and cooked through. If using chicken, grill for 5-7 minutes per side, or until cooked through. If using oysters, grill for 2-3 minutes per side, or until edges curl.
- **Grill the Romaine (Optional):** Brush cut sides of romaine hearts with remaining 1 tablespoon olive oil. Grill romaine, cut-side down, for 2-3 minutes, or until slightly wilted and grill marks appear. (Skip grilling if preferred.)
- **Toast the Baguette:** Preheat oven to 375°F. In a small bowl, combine softened butter and minced garlic. Brush one side of baguette slices with garlic butter. Bake for 8-10 minutes, or until golden brown.
- **Assemble the Salad:** Place a grilled romaine heart half on each plate. Top with tomato wedges, red onion, and grilled shrimp (or chicken/oysters). Drizzle generously with chilled remoulade dressing.
- **Serve:** Serve immediately with toasted baguette slices. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
64 g
Sugar
26g
Fat
35g
Carbs
16g
