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    You are in: Home / Recipes / Shrimp Po'boy Salad With Remoulade Dressing (Or Chicken) Recipe
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    Shrimp Po'boy Salad With Remoulade Dressing (Or Chicken)

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    40 mins

    20 mins

    gailanng's Note:

    Try it with chicken or oysters.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 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

    Directions:

    1. 1
      To Prepare Remoulade Dressing:.
    2. 2
      Whisk together all ingredients. Cover and chill 30 minutes before serving. Store in an airtight container in refrigerator up to 3 days.
    3. 3
      To Prepare the Shrimp:.
    4. 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. 5
      Cut romaine lettuce hearts in half lengthwise. Brush cut sides of hearts with remaining 1 1/2 tablespoons olive oil.
    6. 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. 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. 8
      To Assemble:.
    9. 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.

    Ratings & Reviews:

    • on March 17, 2012

      55

      Great salad! I made this for the two of us using shrimp and salmon. turned out great using the grill for one of the first times this spring. I did add horseradish and ketchup to give the dressing more spice.

      person found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Shrimp Po'boy Salad With Remoulade Dressing (Or Chicken)

    Serving Size: 1 (454 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 563.6
     
    Calories from Fat 252
    44%
    Total Fat 28.0 g
    43%
    Saturated Fat 7.1 g
    35%
    Cholesterol 218.3 mg
    72%
    Sodium 1551.0 mg
    64%
    Total Carbohydrate 49.3 g
    16%
    Dietary Fiber 3.7 g
    15%
    Sugars 6.6 g
    26%
    Protein 29.8 g
    59%

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