Shrimp Po’ Boy Salad

Shrimp Po’ Boy Salad

I learned somethings in 2020. Setbacks are really opportunities in disguise. Stacy Abrams, Black women too, what else is new, take a bow! Raphael Warnock and Jon Ossof welcome to the thunder dome. With democracy now balancing on a precipice, let us pray our leaders will finally ask corporations to pay taxes. That act alone would cure a lot of ills. So many people are hurting financially. Fittingly, I am serving up a Shrimp Po’ Boy Salad as gluten free, guilt free treat. The background story of the namesake sandwich is apropos for the times.

The Po’ Boy Sandwich, or more properly Poor Boy Sandwich, came about during a union strike of streetcar workers in July of 1929 New Orleans. The most violent strike of that summer, the all White male union members physically clashed with the New Yorkers brought in to cross the picket lines. The infamous uprising led to an even more disastrous event three months later – the stock market crash leading to the Great Depression.

While it was a White, male owned restaurant establishment serving striking White males that supposedly invented the sandwich, the people baking the bread and preparing the actual sandwiches graced with inexpensive cuts of meat like roast beef, were of course Black. Not only would unions prevent Blacks from joining, we could not sit inside the restaurant to enjoy a sandwich once the Po’ Boy became popular. I use a regional favorite, wild caught seafood in the Shrimp Po’ Boy Salad because I feel like it and it tastes so good. While this salad is a filling meal all alone, I would pair it with a cup of my Vegan French Lentil Soup. Laissez les bons temps rouler.

The Shrimp Po' Boy Salad has organic mixed greens, red and yellow tomatoes, avocado and red onions topped with gluten-free, herb croutons and a buttermilk based Remoulade Dressing.

Shrimp Po’ Boy Salad

Gluten free croutons and a rich, remoulade dressing, are what make the Shrimp Po' Boy Salad something spectacular. Get on a healthy trek, trust me you won't miss the baguette!
Prep Time 9 mins
Cook Time 6 mins
Total Time 15 mins
Course Appetizer, Main Course, Salad, Side Dish
Cuisine African American
Servings 3 people

Equipment

  • Paring Knife
  • Butter Knife
  • Cutting Board
  • Heat Resistant Tongs
  • Large Frying Pan
  • Medium Bowl
  • Medium Spoon
  • Salad Bowls (3-4Spc)
  • Cookie Sheet

Ingredients
  

Spicy Sauteed Shrimp

  • 1-16 oz. bag Wild Caught Shrimp, de-veined and peeled, Frozen works fine, defrost before using.
  • 3 tbsp Organic Olive Oil
  • Chef Curl Ardee Cajun Seasoning
  • Spike Lemon Pepper Seasoning
  • Jane's Krazy Mixed-Up Salt

Salad

  • cups Organic Mixed Greens Arugula is recommended but any work.
  • 1 Organic Tomato
  • 1 Organic Cucumber
  • 2 Avocados
  • ½ cup Organic Red Onion, chopped

Remoulade Salad Dressing

  • ¼ cup Organic Buttermilk
  • ¼ cup Trader Joe's Organic Mayonnaise
  • ½ tsp Jane's Krazy Mixed Up Salt
  • tsp Chef Curl Ardee Cajun Seasoning Use sparingly.

Gluten Free Croutons

  • 3 pieces Gluten Free Bread 1 slice per serving.
  • 3 tsp Organic Butter
  • 1 Organic Garlic Clove, minced
  • Fresh Rosemary
  • Fresh Thyme
  • Fresh Oregano
  • 1 Fresh Sage Leaf
  • Fennel Seed

Instructions
 

Spicy Sauteed Shrimp

  • Olive oil in frying pan on medium heat.
  • Sprinkle shrimp with Spike Lemon Pepper Seasoning and Jane's Krazy Mixed Up Salt. Turn shrimp over and repeat. Lightly sprinkle Chef Curl Ardee Cajun Seasoning on one side only.
  • Place shrimp in hot pan and cook for 3 minutes on each side. When the flesh of the shrimp turns opaque, it is ready.
  • Remove shrimp from pan, place on a plate and set aside.

Salad

  • Wash and dry salad greens.
  • Chop vegetables. Arrange over salad greens on individual salad plates.
  • Arrange warm shrimp on top of salads.

Remoulade Salad Dressing

  • Combine all ingredients in a ramekin.
  • Set aside.

Gluten Free Croutons

  • Turn oven on to High Broil.
  • Spread 1 tsp. butter onto each piece of bread.
  • Top each piece of bread with minced garlic and spices evenly.
  • Place into oven for about 1 minute or less. WATCH BREAD CLOSELY SO IT DOES NOT BURN. The croutons should be slightly crisp on the exterior but soft to the bite.
  • Sprinkle onto salads, drizzle with Remoulade Dressing and serve.
Keyword 15 Minute Meals, 30 Minute Meals, After Dinner Drinks, Black Food Bloggers, Black Foodies, Creole Cooking, Easy Dinner Ideas, Gluten Free, Lunch, New Orleans Cuisine, Quick Dinner Ideas, Salads, Soul Food, Southern Cooking, Southern Cuisine



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