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.
Shrimp Po’ Boy Salad
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
- 4½ 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
- ⅛ 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.
Love a hearty salad especially one that includes shrimp. I loved the remuloude recipe. Easy to substitute vegan mayo!
Yes, a vegan mayonnaise would work perfectly. Thank you!
I love everything about this salad and I enjoyed reading your post!
Thank you Capri!
Shrimp Po Boys are our favorite sandwiches, but we’ve been trying to find a way to cut down on carbs. This was a huge hit when I served it for lunch yesterday!
I’m so glad you all enjoyed it!
WOw – not only is this an awesomely delicious version but I loved learning about the history, which I knew nothing about. this was such an interesting read.
Thank you Mireille!
I’ve been craving some New Orleans-style food but trying to eat healthier, so this salad was perfect for me! The flavors in the shrimp and the remoulade dressing were delicious!
Thank you Chenee, I’m so glad you enjoyed it!
This salad has all of my favorites and I love the gluten free homemade croutons! You’re right…a lot healthier and tastier (if that’s a word lol) than the sandwich!
Love this salad! The dressing is amazing.
Everything about this salad is amazing, especially the dressing! Truly so delicious!!
Perfect, easy and efficient recipe. I made this for a quick lunch this week as things are getting hectic and I need to prepare meals before hand when my schedule is busy and it did not disappoint! This is now one of my go-to quick meals to prepare