Shrimp Po'Boys
with Remoulade and Creole Wedge Salad
For a healthy twist on the New Orleans’ classic, we’re sautéing juicy shrimp in our Creole spice blend in lieu of frying. Spread with a tangy remoulade sauce, these po’ boys won’t leave you missing the original. An old-school wedge salad makes for a crisp and refreshing Summer side dish.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
10 ounce
Shrimp
(Contains Shellfish)
2 piece
Portugese rolls
(Contains Wheat, Soy, Milk)
3 tablespoon
Mayonnaise
(Contains Eggs)
2 unit
Scallions
1 teaspoon
Hot Sauce
2 clove
Garlic
1 unit
Lemon
1 head
Iceberg Lettuce
1 unit
Tomato
unit
Creole Seasoning
Not included in your delivery
½ tablespoon
Olive Oil
Nutrition Values
Utensils
Instructions
Preheat oven to 400 degrees. Halve the head of iceberg lettuce. Thinly slice one half into shreds. Cut the other half into two wedges. Thinly slice half the tomato; dice the other half. Thinly slice the scallions, keeping the greens and whites separate. Mince or grate the garlic. Zest and halve the lemon.
Make the remoulade: in a small bowl, mix together the mayonnaise, scallion whites, lemon zest, a squeeze of lemon, and hot sauce to taste. Season with salt and pepper.
Make the creole salad dressing: mix half the remoulade in a small bowl with enough lemon juice to thin to a dressing-like consistency.
Halve the rolls and place in the oven to toast for 5 minutes.
Meanwhile, heat ½ tablespoon olive oil in a large pan over medium-high heat. Season the shrimp with salt, pepper, and the creole seasoning. Add the garlic to the pan and cook 30 seconds, until fragrant. Add the shrimp and cook, tossing, 2-3 minutes, until opaque.
Assemble the po’ boy: spread each roll with the remoulade, then top with the shrimp, shredded lettuce, and sliced tomato.
Plate the iceberg wedge alongside the po’ boy and sprinkle with diced tomato. Drizzle over the creole salad dressing and garnish with scallion greens. Enjoy!
