Let me tell ya all little something about how I develop recipes.
I am not going to lie, sometimes I can stare blankly at my computer screen for hours, even the entire day and not come up with anything good enough to share with you guys. But then, sometimes out of nowhere, I will get an idea. Then I will build on that idea.
And that’s great and all, BUT my favorite is when I get the full name of the recipe to somehow come to me. That’s when it gets good.
I know it is kind of odd, but sometimes I get titles of recipes to form in my head and then I build the recipe from there. That is what happened here with this salad. I was thinking about how I had yet to make a Po Boy sandwich and I was like “Oh what about a Cajun Shrimp ‘n’ Chips Po Boy Salad with Avocado Tartar Sauce”. Really, those where my thoughts, and I kind of loved the way the name sounded, so I went with it.
No over thinking, researching or playing the back and fourth game in my head. I just made it because it sounded gooood.
And that’s the little story of how this recipe was born.
Now, let me just let out my anger for a super quick second about the snow around here. The snow and the FREEZING temps. It’s white, not springy in anyway and I really just want the sun. Colorado got punched with a snow storm today and I am dreaming of my Florida vacation and wishing I could extend it to be a whole three months. Starting now.
And now I am done. Complaining over.
It is funny though, you would think with this horrible weather I would be craving warm comfort food, but really all I can think about is summer food, tropical coconut and ice cream. Totally weird. Ah huh.
But hey, would you guys mind if I started throwing out all the summer recipe soon?? It’s really all I can think about and oh my gosh, Memorial Day is two weeks from today. Like not today and not next Monday, but the next Monday! Yay ya!!
Plus, we all know that Memorial Day is the unofficial start to summer!
Anyway, back to today and this salad. It’s a good mix of spring and summer and it’s also just plain good. Heavy on the southern flavors with a big ol’ cajun kick. And the chips? Well, I actually think they’re British, but I think they may do them in the south too? Not sure, but I do I love a big ol’ salad.
And you gotta love the cajun kick.
- 3 pounds unpeeled russet potatoes, cut into wedges or strips
- 3 tablespoons olive oil
- 1 tablespoon cajun seasoning
- 1 tablespoon creole seasoning
- 1/2 teaspoon pepper
- 8 cups of butter lettuce, chopped
- 1 cup purple cabbage, sliced
- 1 red bell pepper, sliced
- 1 cup grape tomatoes, halved
- 2 ears [grilled corn | http://www.halfbakedharvest.com/exactly-how-i-grill-my-corn-chipotle-lime-and-cotija-cheese-butter/], kernels removed or 1-2 cups frozen, defrosted corn
- 4 green onions, sliced
- 1/2 cup fresh parsley
- 1 pound uncooked shrimp, peeled + deveined
- 1 tablespoon creole seasoning
- 2 tablespoons cajun seasoning
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 3/4 cup milk
- 1 egg
- 3/4 cup panko bread crumbs (use gluten free if needed)
- 1/2 cup cornmeal
- canola oil, for frying
- Avocado Tarter Sauce
- 1 whole avocado
- 1/4 cup greek yogurt
- 2 tablespoons horseradish (or more or less to your taste)
- 1/2 lemon, juiced
- 1 teaspoon honey
- pinch of salt and pepper
Preheat oven to 450 degrees F.
Place cut potatoes in a large bowl and drizzle with oil, cajun seasoning, creole seasoning and pepper. Gently toss with your hands or two spatulas to evenly coat. Spread on a baking sheet in one layer. Roast for 25-30 minutes, then flip and roast for 25-30 minutes more. This may take longer depending on how thick you cut your potatoes. You want the potatoes to be deeply golden and crispy on the outside!
Meanwhile add the lettuce, cabbage, bell peppers, tomatoes, corn, green onions and parsley to a large salad bowl and toss well. Place in the fridge, covered until ready to serve.
To make the shrimp, add the shrimp to a bowl and toss with the creole seasoning, cajun seasoning, smoked paprika and cayenne. Set aside
In a small bowl whisk the milk and egg together. In another medium bowl combine the Panko bread crumbs with the cornmeal.
Take the shrimp and dip it in the milk/egg mixture and then dredge the shrimp through the Panko mixture and place on a plate. Repeat until all the shrimp have been breaded.
Heat a skillet with about an 1/2 inch of oil over medium heat. Once hot fry the shrimp for 2-3 minutes per side or until lightly golden and crisp. Remove and place on paper towels to drain.
To assemble the salads divide the greens among plates or bowls, top with chips and crispy shrimp. Serve with fresh lemon wedges and the avocado tarter sauce (below).
!Avocado Tarter Sauce
Add the avocado, greek yogurt, horseradish, lemon juice, honey and a pinch of salt + pepper to a blender or food processor. Blend until smooth and creamy. Serve along side the salad. Store in the fridge.
Because it totally kicks Monday where Monday needs to be kicked – out the door.