SOUTHERN SEAFOOD LOUIE SALAD
Provided by Food Network
Time 1h45m
Yield 8 servings
Number Of Ingredients 34
Steps:
- For the house seasoning: Combine garlic powder, onion powder and seasoning salt in a small bowl.
- For the mango vinaigrette: Combine mango, vinegar, honey, lime juice, ginger, salt, shallot and 1 tablespoon house seasoning in a blender. Turn blender speed to high and slowly add olive oil until blended well. Transfer to an airtight container and refrigerate until ready to use. (Vinaigrette keeps, refrigerated, up to 7 days. It's great on salads, fish and chicken.)
- For the apple cider vinaigrette: Combine vinegar, honey and 1 tablespoon house seasoning in a blender. With blender on high, slowly add oil until well blended. Remove and store in an airtight jar, refrigerated, for up to 3 months.
- For the corn relish: Combine the corn, peppers, onion, cilantro, 1 tablespoon house seasoning and 1/2 cup apple vinaigrette in a bowl. Refrigerate until ready to use.
- For the avocado hoe cakes: Mix together cornmeal, buttermilk, onion, oil, pepper, cilantro, eggs, avocado and jalapeno in a bowl.
- Add just enough frying oil to a skillet or griddle to coat the bottom and heat over medium-high heat. Drop about 2 tablespoons batter into the skillet for each hoe cake. Cook until browned, about 2 minutes, then turn and brown the other side, 2 more minutes. Repeat with remaining batter.
- For the Southern poached seafood: Add oil to a saute pan and heat over medium-high heat. Place shrimp in heated pan and place lobster meat in same pan, keeping shrimp and lobster in separate corners of the pan. Add crab boil seasoning, seafood seasoning and 1/2 cup water. Cook shrimp and lobster until translucent, about 2 minutes, then add crab meat, also keeping separate, and continuing to cook until heated through, about another 30 seconds. Transfer seafood to a small platter, keeping separate, and refrigerate to cool.
- Place about 3/4 cup arugula in the center of a plate and top with 1/4 cup corn relish. Off to the side, place 3 warm avocado hoe cakes. Atop each avocado hoe cake, place a different type of chilled seafood. Drizzle each topped hoe cake with mango vinaigrette and drizzle additional mango vinaigrette on the plate as desired. Repeat with remaining ingredients.
SHRIMP SALAD WITH LOUIS DRESSING
Steps:
- Gather the ingredients.
- Combine all of the ingredients for the Louis dressing and chill it until serving time.
- Wash the lettuce and pat dry or use a salad spinner to remove any water.
- Tear the lettuce into your desired segments. Some people prefer smaller, some larger.
- Arrange the lettuce on chilled salad plates.
- Place shrimp on lettuce then garnish with tomato wedges and hard cooked eggs. Garnish with olives, and serve with lemon wedges.
- Spoon the Louis Dressing over shrimp.
- Serve and enjoy!
Nutrition Facts : Calories 627 kcal, Carbohydrate 39 g, Cholesterol 223 mg, Fiber 11 g, Protein 24 g, SaturatedFat 7 g, Sodium 1355 mg, Sugar 17 g, Fat 45 g, ServingSize 2 to 4 Servings, UnsaturatedFat 0 g
SHRIMP-LOUIE SANDWICH
This sandwiched-riff on the famed salad, said to have originated in California, is the perfect summertime lunch to enjoy outdoors. We warm the namesake ingredient in butter, then lightly dress it in a lemony ketchup sauce flecked with paprika and ancho chili powder.
Provided by Greg Lofts
Time 20m
Yield Makes 2
Number Of Ingredients 11
Steps:
- In a bowl, stir together ketchup, lemon juice, paprika, chili powder, 1 teaspoon salt, and 1/4 teaspoon pepper. Melt butter in a small saucepan over medium-low heat. Add shrimp and cook, gently stirring, just until warmed through but not hot, 1 to 2 minutes. Transfer to bowl with ketchup mixture; stir to combine.
- Gently fold in scallions and avocado; season to taste. Lightly brush one side of each bread slice with melted butter. Sandwich shrimp mixture and lettuce leaves between buttered sides of bread slices; serve immediately.
AMAZING SHRIMP LOUIE SALAD
This is the my personal favorite of all salads, and it makes a great lunch or light dinner. You don't see it much any more in restaurants since it was popular back during the 1950's (the garnishes of olive, egg, asparagus and cuke are "traditional"), but it's so hard to top, I can't believe it's not on every menu to this day.
Provided by Rare Affaire
Categories < 30 Mins
Time 25m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- *For the perfect hard-boiled egg, courtesy of AB: Place a steamer in a large sauce pan with a well-fitted lid. Bring about 1/4 inch of water up to boiling. Place no less than 3 and no more than 6 eggs in the steamer. Cover and steam for 12 minutes. Remove eggs from steamer and drop directly into iced water. The eggs will be firm but tender, easy to peel, and will have a solid and creamy but not dry yolk. Thanks, AB!
- Place your salad bowl in the freezer for 30 minutes before assembling the salad. All the ingredients should be well-chilled before beginning.
- Begin assembling the salad with the lettuce.
- Add the cucumber slices, tomato halves, asparagus spears, black olives, and sliced hard-boiled egg.
- Top with shrimp.
- Serve dressing in a separate container so the diner can use as much dressing as they prefer.
SHRIMP LOUIS
Categories Salad Shellfish Appetizer Picnic Quick & Easy Lunch Condiment Mayonnaise Seafood Shrimp Avocado Summer Bon Appétit Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Makes 2 servings (can be doubled)
Number Of Ingredients 9
Steps:
- Whisk mayonnaise, chili sauce, mustard, lemon juice and lemon peel in small bowl to blend. Season dressing with salt and pepper. Arrange greens on 2 plates. Top greens with 1 avocado half, rounded side down. Fill avocado cavities with shrimp. Spoon dressing over; sprinkle with green onion.
WW 5 POINTS - SHRIMP LOUIS SALAD
Make and share this Ww 5 Points - Shrimp Louis Salad recipe from Food.com.
Provided by mariposa13
Categories Very Low Carbs
Time 10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In blender combine cottage cheese, tomato juice, egg, and mustard.
- Process until smooth.
- Transfer mixture to a 2-cup serving bowl; cover and refrigerate until chilled.
- When ready to serve, line a shallow serving bowl with lettuce leaves; decoratively arrange cucumbers, all but 1 shrimp, the avocado, and olives on lettuce.
- Serve salad with dressing on the side; garnish with remaining shrimp.
- 5 Points per serving (serves 4).
Nutrition Facts : Calories 207.5, Fat 7.6, SaturatedFat 2.6, Cholesterol 226.3, Sodium 558.3, Carbohydrate 7.6, Fiber 2.7, Sugar 2.4, Protein 27.4
SHRIMP LOUIS PASTA SALAD
Make and share this Shrimp Louis Pasta Salad recipe from Food.com.
Provided by Tootsie
Categories One Dish Meal
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Cook pasta according to package directions; drain.
- Rinse with cold water to cool quickly; drain well.
- Meanwhile, in a large bowl, whisk together mayonnaise, ranch dressing, seafood cocktail sauce,lemon juice, Worcestershire sauce and salt& pepper.
- Stir in cooled pasta and remaining ingredients.
- Serve immediately or cover and refrigerate.
LOUIS SEAFOOD SALAD
I once worked with a chef who made the most wonderful Louis dressing, but he wouldn't disclose his secret that made it so unusual and so good. Years later, he worked for my dad and told me his secret, the clove-flavored vinegar... you can't really taste it, but it adds something special! I'm sure he is long gone, so I feel free to pass on his secret.
Provided by Toby Jermain
Categories Lobster
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 30
Steps:
- Combine all dressing ingredients including any desired optional ingredients, and refrigerate, covered, for several hours before serving.
- Divide greens onto 4 individual salad plates or place in a large serving bowl.
- Top with shrimp and/or crab and/or lobster, and drizzle with lemon juice.
- Garnish with any or all of the optional ingredients, the more the better.
- Sprinkle with chopped chives.
- If serving individually, top each salad with a dollop of Louis Dressing, serving the remainder on the side.
- If serving from a large serving bowl, present, add dressing, and toss the salad at the table.
- Serve additional dressing on the side.
Nutrition Facts : Calories 539.3, Fat 36.5, SaturatedFat 9, Cholesterol 421.6, Sodium 831.8, Carbohydrate 21.8, Fiber 1, Sugar 5.9, Protein 31.3
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