Reinvention Queen Sails into Fried Shrimp Salad

As I promised, here is one of the dishes I make from my bounty of those yummy fried shrimp from yesterday’s post. My Power Air Fryer Oven comes into play warming up the shrimp and keep that crunch without taking away their freshness. This made a scrumptious lunch with a totally different presentation and look. Let’s see how simple having the shrimp ready helped in preparing lunch.

Finished Shrimp Po Boy Arline Style
Here is my Remoulade Shrimp Sauce and how I made it early to allow the flavors to marry.

Shrimp Po Boy Sauce

Horseradish 1 tablespoon

Mayo 1/4 cup

Dijon mustard 1 tablespoon

Jalapeño mustard 1 teaspoon

Tartar sauce 2 tablespoons

Remoulade sauce 1/4 cup

1 tsp. lemon juice

Grated onion 1/4

Garlic herb seasoning Sprinkle

Salt and pepper to taste

Worcestershire sauce Sprinkle

Fish sauce 2 drops

Mix all ingredients together and refrigerate for at least 30 minutes. Amounts shown in this recipe are guesses as I don’t measure so you can adjust them to your taste buds. This sauce is used to spread on toasted buns or can be used as a condiment on shrimp, oysters, and scallops. 

Some of the ingredients for topping the sandwich.

Toast the bread (You can use many kinds of buns so that selection is up to you. The bakery/deli buns were split prior to toasting or you can choose not to toast. We love ours toasted but I have eaten Po Boys not toasted and they were good too.

Buns split and ready for toasting. Soft butter spread on these for that buttery taste. You can get creative and add some garlic/herbs to the buns but I chose buttery taste.
I use my large oversize non stick frying pan to place all of them in for toasting and on high heat while standing there and watching them carefully as this goes fast.

At this time, I have removed the sauce from the refrigerator and assembled the condiments and veggies. A tip that might come in handy is how I place the onions in my mini food processor for a grated ingredient which is not in your face oniony. You can chop the onions as well but I do this for the onions I add into the Remoulade sauce and for toppers.

My husband doesn’t want tomatoes on his so the assembly is by taste choices.
Fresh herbs are the secret ingredient to lift this wonderful sandwich to the next level and I cut fresh dill weed and chives. These were spread on top of the Remoulade Shrimp Sauce and shrimp were placed on top of the herbs. Great taste combo.
By using the Power Air Fryer Oven, the shrimp tasted freshly fried and remained so crispy. Awesome way to reinvent leftover fried shrimp.

Reinventing food is very simple and the secret is to think about cooking enough, varying the presentation and taste, and enjoying the idea you do not have to live in the kitchen to eat Restaurant Worthy foods any day of the week.

Greg grilled some tender and delicious flank steak and you know us, he made enough for another meal so tonight will be surf and turf with a copy cat sauce from a restaurant on St. Simons Island Ga mixed in a salad with the remainder of the shrimp to go with our steak. If you are counting, this will be three (3) meals.

One side note: Don’t forget the Pickle Juice Slaw as it will be reinvented with some beefy hot dogs for a fast lunch. Until We Cook Again….Happy Meals…..Reinvention Queen, Arline Miller

(C) Copyright 2012-2021 Arline Miller of Sipping Cups of Inspiration with all rights and privileges reserved. Third party material is sourced if known to original location and author for credit reference.

Author: sippingcupsofinspiration

A blogger since 2012, a published author of two Five Star romance novels, A MISTRESS, A WIFE and TELL ME LIES; LOVE ME STILL and RIDDLE ME THIS, LOVE OR BLISS. Still a small town girl with a lot of experience of people watching.

Leave a Reply