Shrimp Po'Boy Bowl

Shrimp marsfoodservices image

Ingredients

Bowl

  • 2 qt BEN'S ORIGINAL™ Dirty Rice, prepared
  • 4 cups Kale, chopped and wilted
  • 2 cups Cherry Tomato, halved
  • 4 Tbsp Baby Dill Pickles, sliced
  • 2 cups Fried Popcorn Shrimp
  • ⅓ cup Spicy Remoulade
  • 2¾ Tbsp Parsley, chopped

Spicy Remoulade

(Total Yield: 1½ cups)

  • 1  cup Mayo
  • 1 Tbsp Hot Sauce
  • 1 Tbsp Parsley, chopped
  • 1 tsp Creole Mustard
  • 1 tsp Horseradish
  • 1 tsp Worcestershire Sauce
  • 1 ea Jalapeno, chopped, no seeds
  • 1 ea small Shallot, minced
  • 2 cloves Garlic, minced
  • ½ ea Lemon, juiced 
  • ½ tsp Salt, to taste
  • ⅛ tsp Black Pepper, to taste
  • 1/ 16 tsp Cayenne (optional)
     

Shrimp Po'Boy Bowl

Makes: 8 servings

Direction

Spicy Remoulade 

  1. Whisk together all of the ingredients in a small bowl.
  2.  Allow to sit for at least one hour in the refrigerator before using.

To Assemble:

  1. Place 1 cup of rice in serving bowl.
  2. In separate mixing bowl, toss fried shrimp with remoulade.
  3. In serving bowl, add ½ cup of kale, ¼ cup of cherry tomatoes, ½ Tbsp of pickles and ¼ cup of garnished shrimp.
  4. Garnish with 1 tsp of chopped parsley.