Shrimp Poboy Salad With Remoulade Dressing Or Chicken Recipes
SHRIMP PO'BOY SALAD WITH REMOULADE DRESSING (OR CHICKEN)
Make and share this Shrimp Po'boy Salad With Remoulade Dressing (Or Chicken) recipe from Food.com.
Provided by gailanng
Categories Cajun
Time 1h
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- To Prepare Remoulade Dressing:.
- Whisk together all ingredients. Cover and chill 30 minutes before serving. Store in an airtight container in refrigerator up to 3 days.
- To Prepare the Shrimp:.
- Toss shrimp with 1 tablespoon olive oil in a medium bowl. Thread shrimp on skewers and sprinkle both sides with Cajun or Creole seasoning.
- Cut romaine lettuce hearts in half lengthwise. Brush cut sides of hearts with remaining 1 1/2 tablespoons olive oil.
- 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.
- 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.
- To Assemble:.
- 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.
SHRIMP PO'BOY WITH REMOULADE SAUCE
Try this authentic shrimp po'boy with remoulade sauce to get a taste of New Orleans famous cajun cuisine.
Provided by Michelle Figueroa
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- For the Remoulade Sauce mix together the mayonaise, greens onions, creole mustard, parsley, minced garlic, and horesradish. Cover and chill until ready to serve.
- Peel shrimp, and devein, if desired.
- Combine flour, salt, and pepper. Stir together milk and egg until smooth. Toss shrimp in milk mixture; dredge in flour mixture.
- Pour oil to a depth of 2 inches in a Dutch oven; heat to 375°. Fry shrimp, in batches, 1 to 2 minutes or until golden; drain on wire racks.
- Melt butter; add garlic. Spread cut sides of rolls evenly with butter mixture; place on a large baking sheet.
- Bake at 450° for 8 minutes. Spread cut sides of rolls evenly with Remoulade Sauce. Place shrimp and lettuce on bottom halves of rolls; cover with roll tops.
Nutrition Facts : Calories 1363.5, Fat 96.8, SaturatedFat 23.5, Cholesterol 392.7, Sodium 2565.9, Carbohydrate 79.8, Fiber 3.2, Sugar 5.5, Protein 44.6
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- Whisk together all of the Cajun Seasoning Mix in a small bowl. Remove 1/2 teaspoon to a medium bowl. Add all of the Remoulade Dressing ingredients to this 1/2 teaspoon and whisk together. Refrigerate until ready to use.
- Add shrimp to a medium bowl. Toss with 1 tablespoon olive oil and all remaining Cajun Seasoning. Let sit at room temperature while you prep your other ingredients and cook your pasta.
- Cook tortellini in generously salted water according to package directions, taking care not to overcook. Drain the pasta, rinse with cold water then toss with a drizzle of olive oil to keep it from sticking together.
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