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.
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Ssnij Pangyani
[email protected]I would give this salad a 4 out of 5 stars.
Hridx 777
[email protected]Overall, this is a great salad. I would definitely make it again.
Waqar Chohan
[email protected]The salad was a bit too dry. I would add more dressing next time.
Dentry Perkins
[email protected]The salad was too salty for my taste. I would use less salt next time.
ARAF KHAN REYAN
[email protected]The salad was a bit bland. I would add more spices next time.
Nilu Yadav
[email protected]The remoulade dressing is a bit too tangy for my taste. I would add a little more sugar or honey next time.
Patricia Young
[email protected]I made this salad for a picnic and it was a big hit. Everyone loved it!
Deirdre Whittemore
[email protected]This salad is a bit time-consuming to make, but it's worth it. The flavors are amazing.
Prakash Majakoti
[email protected]I'm not a fan of mayonnaise, so I used Greek yogurt in the remoulade dressing. It turned out great!
Kkkk Kkkk
[email protected]I love the addition of the celery and green onions. They add a nice crunch and flavor to the salad.
Amir Sabir
[email protected]This salad is a great way to use up leftover shrimp. I always have a few shrimp left over after making a shrimp boil, and this is the perfect way to use them up.
Pak Pakistan
[email protected]I made this salad with chicken instead of shrimp and it was still delicious. I think it would also be good with tofu or tempeh.
Mohamed Thabet
[email protected]This salad is perfect for a summer lunch or dinner. It's light and refreshing, and it's packed with flavor.
m4yfl0w3rs
[email protected]I'm not a big fan of shrimp, but I really enjoyed this salad. The flavors are so well-balanced.
Edga
[email protected]The remoulade dressing is the perfect complement to the shrimp and salad. It's tangy and creamy, and it really brings all the flavors together.
Mohammed Umer
[email protected]I made this salad for a party and it was a hit! Everyone loved it.
Formybrother Formybrother
[email protected]This Shrimp Poboy Salad with Remoulade Dressing is a keeper! The flavors are amazing and the salad is so refreshing. I will definitely be making this again.