Press "Enter" to skip to content

Mardi Gras Shrimp Po’Boy with homemade remoulade and romaine salad

We had this for dinner last night and it was delicious! I recommend it highly. Just a little over 500 calories too! (4 out of 5 stars)

1 Romaine Heart
2 Roma Tomatoes
16 Shrimp
2 tsp. Cajun Seasoning
1½ oz. Mayonnaise
1 oz. Dill Pickle Relish
2 Italian Rolls
½ fl. oz. Seasoned Rice Vinegar
½ oz. Honey
Olive Oil
Cooking Spray

You need:
2 Mixing Bowls
1 Small Bowl
1 Grill Pan or Outdoor Grill

Prepare the Ingredients:
Hold romaine head at root end and chop coarsely. Core one Roma tomato and cut into ½” dice. Slice other Roma tomato into ¼” rounds. Rinse shrimp and pat dry. Combine shrimp, 1 tsp. olive oil, and half the Cajun seasoning (reserve remaining for remoulade) in a small mixing bowl.

Make the Remoulade:
In a small bowl, combine mayonnaise, pickle relish, and remaining Cajun seasoning. Season with a pinch of salt and pepper. Set aside. Warm a grill or grill pan over medium-high heat.

Toast the Bread:
If necessary, slice Italian rolls horizontally, keeping roll whole. Brush rolls with ½ Tbsp. olive oil and place rolls on grill. Grill until browned, 1-2 minutes. Remove from pan and set aside. Reserve pan; no need to wipe clean.

Grill the Shrimp:
Lightly coat grill or grill pan with cooking spray. Place shrimp on grill and grill until shrimp are firm, opaque, and reach a minimum internal temperature of 145 degrees, 2-3 minutes per side. Transfer to a plate and set aside.

Make the Salad:
Combine seasoned rice vinegar, honey, 2 tsp. olive oil, and a pinch of salt and pepper in a medium mixing bowl. Add ¾ the romaine (reserve remaining for sandwiches) and diced tomatoes and toss to combine.

Plate the Dish:
Spread remoulade on Italian rolls. Arrange remaining romaine and tomato slices over remoulade and top with grilled shrimp. Garnish with any remaining remoulade, if desired. Serve salad on the side.

(Credit: Home Chef)

Be First to Comment

Leave a Reply