SHRIMP LOUIE SALAD
The Louie salad is a California original that is usually served with shrimp or crab. My twist is to saute the shrimp, but you can also poach and chill them like the original. If using crab, just substitute cooked canned crab.
Provided by Jet Tila
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the dressing: Whisk together the mayonnaise, ketchup, horseradish, lemon juice, sugar, vinegar, Worcestershire and a pinch each of salt and pepper in a small bowl until smooth. Refrigerate until ready to use.
- For the salad: To make medium-boiled eggs, put the eggs in a small saucepan and cover with cold water. Bring to a boil, then remove from heat, cover and let stand 5 minutes. Transfer to an ice bath. Remove the shells once cool and quarter each egg lengthwise.
- Heat a large skillet over medium high. Put the shrimp to a medium bowl, sprinkle with the Old Bay Seasoning and toss to coat. Swirl the oil into the skillet, then stir in the shrimp and cook, tossing occasionally, just until pink and firm, 3 to 4 minutes. Transfer to a large bowl and reserve.
- Put the lettuce, tomato, cucumber and avocado in a second large bowl. Season with 1 pinch each salt and pepper. Dress with about 1/2 cup of the dressing and toss gently to coat the vegetables. Divide onto 4 plates and arrange the shrimp and medium-boiled eggs on top before serving. Serve the remaining dressing on the side.
CRAB LOUIE SALAD
Steps:
- In a medium bowl, combine sweet relish, mayonnaise, and crabmeat. Set aside.
- On a 12-inch chilled platter, combine the 2 types of lettuce in the center of the platter. Arrange tomato wedges around the perimeter of platter. Alternate the olives, bell pepper rings, and cucumber slices between the tomatoes. Arrange the hard boiled eggs around the vegetables. Spoon the crabmeat mixture into the center.
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
NEW SHRIMP LOUIE (POACHED SHRIMP SALAD)
In this spirit of classics like shrimp Louie or niçoise salad, this is a fairly basic, highly customizable salad-for-dinner deal, in which the nonnegotiables are fresh seafood (shrimp or salmon), crunchy lettuce (romaine or Little Gems) and tons of lemon (which comes in a tangy vinaigrette made with shallot and tarragon). From there, you can add any number of raw or lightly blanched vegetables, like shaved radish, sliced avocado or blanched green beans. To make things easy and efficient, the shrimp, eggs and green beans can all be cooked in the same pot of boiling water, so it's not much of a fuss.
Provided by Alison Roman
Categories brunch, dinner, lunch, weekday, salads and dressings, seafood, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil. Add green beans and cook until bright green and just tender, 2 minutes or so. Remove from water and transfer to a plate to cool. (No need to use an ice bath, but if you want to, go for it.)
- Add shrimp and cook until bright pink and just cooked through, 2 to 4 minutes depending on the size of the shrimp. Transfer to a plate to cool. Once the shrimp are cool enough to handle, peel.
- Return the water to a boil and gently lower in eggs. Boil for 6 to 7 minutes (6 for runnier yolks, 7 for slightly firmer). Remove from heat and run under cold water for a minute or two. (Feel free to place them in an ice bath, if you wish, but I find very cold running water does the trick.)
- Combine shallot, tarragon and lemon juice in a small bowl and season with salt and pepper.
- To assemble the salad, arrange the lettuce on a large serving platter or in a shallow bowl and scatter with radishes, avocado, green beans and shrimp. Spoon shallot mixture over everything and drizzle with olive oil. Peel and halve the eggs and nestle in the salad. Serve with aioli or mayonnaise alongside for individual dressing.
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