Shrimp po’boys are a Southern classic, and this main-course salad pays homage to the tasty and popular fried shrimp sandwich. Instead of a roll, crunchy butter lettuce, avocado, and quick pickled carrots are tossed in a creamy rémoulade-inspired dressing made with Nakano® Seasoned Rice Vinegar to serve as the salad base. Smoky grilled shrimp dusted in Cajun or Creole spice is a lighter take on the traditional deep-fried shrimp, but is every bit as satisfying and flavorful. READ MORE...from Kitchn | Inspiring cooks, nourishing homes https://ift.tt/3xkjTWo
Comments
Post a Comment