Shrimp Po' Boy Salad is a deconstructed salad version of a New Orleans classic, complete with a remoulade sauce for dressing
Prep Time 20 minutesminutes
Cook Time 10 minutesminutes
Resting time 2 hourshours
Total Time 30 minutesminutes
Servings 4
Author Meme
Ingredients
For the remoulade sauce:
2clovesgarlicminced
½cuponiondiced
6tablespoontomato paste
6tablespoonCreole mustard
¼cupfresh lemon juicereserve lemon rinds
2tablespoonapple cider vinegaror white vinegar
2teaspoonprepared horseradish
2teaspoonWorcestershire sauce
1teaspoonhoney
2teaspoonpaprika
½teaspoonsalt
½teaspooncayenne pepper
1tablespoonextra virgin olive oil
2bay leaves
For the salad:
4teaspoonolive oildivided
2ozPo' Boy breadcubed {or French bread/baguette}
1lbpeeled shrimp
¼teaspoonsalt
¼teaspoongarlic powder
¼teaspoonpaprika
⅛teaspooncayenne pepper
2-4tablespoonwater
2Romaine heartsshredded {makes about 12 cups lettuce}
1largetomatodiced
Instructions
To make the remoulade sauce:
Add the garlic, onion, tomato pasta, Creole mustard, fresh lemon juice, vinegar, horseradish, worcestershire sauce, honey, paprika, salt, and cayenne pepper to a mini food processor. Blend until smooth.
Transfer to a plastic or glass bowl, and add bay leaves & lemon rinds to bowl. Cover and refrigerate at least 2 hours {best if you let it sit overnight or for 24 hours}. Before serving, discard bay leaves and lemon rind.
To make the salad:
Preheat the oven to 400°F. Line two baking sheets with foil {for easier clean-up; this step is optional}.
Toss the cubed bread with 2 teaspoons oil and spread in one layer over one baking sheet. Toast cubed bread in preheated oven for 8 minutes. Remove and set aside to cool.
Meanwhile, toss peeled shrimp with salt, garlic powder, paprika, cayenne, and remaining 2 teaspoons olive oil. Arrange in one layer on other baking sheet and roast in preheated oven for 8 minutes. Remove from oven and set aside while tossing salad.
Stir together remoulade sauce and 2-4 tablespoons water {depending on desired consistency} for salad dressing. Toss with shredded lettuce and diced tomatoes. Top with Po' Boy bread croutons and roasted shrimp. Serve with extra remoulade sauce if desired. Enjoy!
Notes
*This makes 1 ¼ cups remoulade sauce*Nutrition facts are calculated using all the ingredients (but you probably won't use all of the dressing).