Shrimp Po'boy Salad with Rémoulade Dressing

Name: Shrimp Po'boy Salad with Rémoulade Dressing
Prep time: 1 h 19 min
Cook time: 1 h 19 min
Total time: 1 h 19 min
Yield: 6
Cuisine: Global
Ingredients: 340 grams French bread baguette; 3 Tbsps butter, melted; 2 teaspoons Cajun seasoning; 1 garlic clove, minced; 3 Tbsps olive oil, divided; 907 grams unpeeled, extra-large raw shrimp (1 6/20 count); 0 smalls red onion, thinly sliced; 340 grams package romaine lettuce hearts; 6 servings Rémoulade Dressing; 3 tomatoes, cored and cut into wedges; 72 inches metal skewers

Need a pescatarian main course? Shrimp Po'boy Salad with Rémoulade Dressing could be an excellent recipe to try. One portion of this dish contains approximately 38g of protein, 16g of fat, and a total of 436 calories. This recipe serves 6. This recipe covers 33% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 1 hour and 19 minutes. If you have olive oil, romaine lettuce hearts, onion, and a few other ingredients on hand, you can make it.

Instructions

Peel shrimp; devein, if desired. Toss shrimp with 1 Tbsp. olive oil in a medium bowl. Thread shrimp on skewers, and sprinkle both sides with Cajun seasoning.

Ingredients you will need

Cajun Seasoning

Olive Oil

Shrimp

Equipment you will use

Skewers

Bowl

Cut romaine lettuce hearts in half lengthwise.

Ingredients you will need

Romaine

Brush cut sides of hearts with remaining 1 1/2 Tbsp. olive oil.

Ingredients you will need

Olive Oil

Preheat oven to 37

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Oven

Cut baguette into 18 (1/2-inch-thick) slices; place on a baking sheet. Stir together butter and garlic.

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Baguette

Butter

Garlic

Equipment you will use

Baking Sheet

Brush 1 side of bread with butter mixture.

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Butter

Bread

Bake 8 to 10 minutes or until golden.

Equipment you will use

Oven

Meanwhile, preheat grill to 350 to 400 (medium-high) heat. Grill shrimp, covered with grill lid, 3 to 4 minutes on each side or just until shrimp turn pink.

Ingredients you will need

Shrimp

Equipment you will use

Grill

Remove shrimp, and cover with aluminum foil to keep warm.

Ingredients you will need

Shrimp

Equipment you will use

Aluminum Foil

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.

Ingredients you will need

Romaine

Equipment you will use

Grill

Place 1 grilled romaine heart half on each of 6 plates. Top with tomato wedges, onion, and shrimp.

Ingredients you will need

Romaine

Shrimp

Tomato

Onion

Drizzle with Rmoulade Dressing.

Serve with toasted French bread slices.

Ingredients you will need

French Bread

Equipment

Ingredients

Servings:

340grams

French bread baguette 3Tbsps

butter, melted 2teaspoons

Cajun seasoning 1

garlic clove, minced 3Tbsps

olive oil, divided 907grams

unpeeled, extra-large raw shrimp (1 6/20 count)0smalls

red onion, thinly sliced 340grams

package romaine lettuce hearts 6servings

Rémoulade Dressing 3

tomatoes, cored and cut into wedges 72inches

metal skewers

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Shrimp works really well with Pinot Grigio, Riesling, and Sauvignon Blanc. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce.

Bright yellow/gold color, quite luminous. Superb smoky toasty nose, typical for this grape on limestone in Alsace (no new oak in our wines, just very long total lees contact). Some light reductive aromas that actually fit the style of dry Pinot-Gris. The palate is rich and creamy, with a velvety texture yet fully dry. It is an easy wine to drink now as there is no unnecessary weight. The finish is nice and round but fully dry. The complex limestone blend brings great acid balance and a certain weight. It should develop very nicely over the next few years.