Shrimp Poboy Salad With Remoulade Dressing Or Chicken Recipes

SHRIMP PO'BOY SALAD WITH REMOULADE DRESSING (OR CHICKEN)

Shrimp Po'boy Salad With Remoulade Dressing (Or Chicken) image

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

Ingredients

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
1 cup mayonnaise
1/3 cup milk
1/4 cup sliced green onion
1 garlic clove, minced
1 tablespoon parsley, minced
2 tablespoons creole mustard
2 teaspoons lemon zest
2 teaspoons lemon juice
1/2 teaspoon ground red pepper

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 SALAD WITH REMOULADE SAUCE

Shrimp Salad With Remoulade Sauce image

We had this for Easter dinner at my sister-in-law's house and she was kind enough to share the recipe with me. I'm planning on making this a lot this summer for a light dinner, but it would be perfect for a brunch, shower, or luncheon too!

Provided by Leslie in Texas

Categories Brunch

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1 1/2 lbs shrimp, peeled, deveined, and cooked
3/4 cup celery, thinly sliced
grape tomatoes (to garnish)
1 tablespoon capers
2 green onions, thinly sliced
4 garlic cloves, minced
1/4 cup frozen chopped spinach, well drained
2 cups mayonnaise (can use light or no-fat)
1 tablespoon Worcestershire sauce
1 tablespoon creole mustard
2 tablespoons lemon juice
1 dash Tabasco sauce
1/3 ounce anchovy paste

Steps:

Place shrimp and celery in a large bowl.
Combine all sauce ingredients and blend well.
Pour over shrimp mixture and toss well.
Arrange a serving of mixed greens of your choice on a serving plate and mound shrimp salad on greens.
Garnish with tomatoes and serve.

Nutrition Facts : Calories 434.5, Fat 27.7, SaturatedFat 4.2, Cholesterol 242.6, Sodium 984.1, Carbohydrate 21.7, Fiber 0.7, Sugar 5.9, Protein 25.6

PO' BOY REMOULADE SAUCE

Po' Boy Remoulade Sauce image

This sauce is perfect for any seafood dish. Excellent for shrimp po' boys. Serve with fried shrimp on a toasted hoagie roll with shredded lettuce and tomato.

Provided by Christina Tabaretti

Categories Sauces

Time 10m

Yield 10

Number Of Ingredients 11

Ingredients

½ cup mayonnaise
3 tablespoons Creole or spicy brown mustard
2 tablespoons ketchup
1 tablespoon chopped fresh chives
1 tablespoon minced fresh parsley
1 teaspoon minced garlic
½ teaspoon Worcestershire sauce
⅛ teaspoon freshly squeezed lemon juice
⅛ teaspoon ground paprika
1 pinch cayenne pepper, or to taste
salt and ground black pepper to taste

Steps:

Mix mayonnaise, mustard, ketchup, chives, parsley, garlic, Worcestershire sauce, lemon juice, paprika, cayenne, salt, and pepper together until well combined.

Nutrition Facts : Calories 87 calories, Carbohydrate 1.6 g, Cholesterol 4.2 mg, Fat 9 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 1.4 g, Sodium 157.3 mg, Sugar 0.8 g

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