Shrimp Po’ Boy Salad

Shrimp Po’ Boy Salad

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I learned somethings in 2020 and 2021. Setbacks are really opportunities in disguise. Stacy Abrams, Black women (what else is new) please take a bow. 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 as so many people of all colors are hungry, houseless, jobless and struggling financially. If I could, I would, in the purest African-American tradition of communal living, have everyone over for a Shrimp Po’ Boy Salad. The background story of the namesake sandwich is truly apropos for the times.

Legend maintains that the Po’ Boy Sandwich, slang for 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, all White male union members physically clashed with New Yorkers brought in to cross 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 in the 20th century that supposedly invented the sandwich, historians maintain a sandwich of succulent, fried oysters on a style of baguette known as Po’ Boy Bread was popular New Orleans street fare in the late 19th century. The people baking the bread and preparing the actual sandwiches graced with inexpensive cuts of meat were quite likely Black. The majority of Africans enslaved in Louisiana came from Senegambia, the Bight of Benin, the Bight of Biafra, West-Central Africa and a few, from Southeast Africa. Captured and stolen away from their coastal homes, they and their descendants certainly dined upon wild caught fish, crawfish, shrimp, and my favorite oysters, lightly sauteed then dressed with lemon and hot pepper in proper West African fashion.

Not only would labor unions prevent Blacks from joining, we could not sit inside the restaurant to enjoy a sandwich once the Po’ Boy became popular. The Shrimp Po’ Boy Salad is the logical progression of the classic because we are all trying to cut back on carbs and frankly it tastes ridiculously good. While this salad is a filling meal alone, I would pair it with a cup of my Vegan French Lentil Soup. Laissez les bons temps rouler.

Sauteed shrimp, sliced jalapeno, diced cucumber, cherry tomato halves and herbed croutons lie on a bed of organic greens and radish microgreens. The salad is on a black and blue, hand thrown plate. A half of a jalapeno is in a hand thrown black bowl with bright turquoise splotches, in the background.

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
  • 3 Salad Bowls
  • Cookie Sheet

Ingredients
  

Spicy Sauteed Shrimp

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

Salad

  • cups Organic Mixed Greens I like Arugula but any greens work.
  • 1 Organic Tomato
  • 1 Organic Cucumber, thinly sliced
  • 3 Green Onions, chopped White and green parts.
  • 2 Avocados Optional
  • 1 Jalapeno Optional
  • Green Olives Optional

Remoulade Salad Dressing

  • ¼ cup Organic Buttermilk
  • ¼ cup Organic Mayonnaise
  • ½ tsp Jane's Krazy Mixed Up Salt
  • tsp Tony Chachere's Creole Seasoning
  • 1 squirt Fresh Lemon Juice

Gluten Free Croutons

  • 3 pieces Gluten Free Bread or Baguette 1 slice per serving.
  • 3 tsp Organic Butter
  • 1 Organic Garlic Clove, minced
  • ½ tsp Fresh Rosemary
  • ½ tsp Fresh Thyme
  • 1 pinch Fresh Oregano
  • 1 pinch Fresh Sage Leaf, finely torn
  • 1 pinch 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, African American Southern Food, After Dinner Drinks, Best Homemade Salad Dressing, Black Food Bloggers, Black Foodies, Chef Salad, Creole Cooking, Creole Food, Croutons, Dinner Ideas, Dinner Recipes, Dinner Recipes For Two, Easy Dinner Ideas, Easy Dinner Recipes, Easy Homemade Salad Dressing, Easy Meals, Economy, Fresh Summer Salads, Fried Shrimp, Garden Salad, Gluten Free, Gluten Free Croutons, Homemade Croutons Recipe, Homemade Salad Dressing with Lemon, Low Carb Salads, Lunch, Mason Jar Salad, New Orleans, New Orleans Cuisine, New Orleans Food, Old School Soul Food, Old School Soul Food Recipes, Picnic Salads, Po Boy, Politics, Quick Dinner Ideas, Remoulade Sauce, Salads, Shrimp Po Boy, Soul Food, Soul Food Sunday Dinner Ideas, Southern Cooking, Southern Cuisine, Spring Salads

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