Shrimp Louie Salad
Category
Seafood
Servings
6 to 8
Prep Time
15 minutes
Cook Time
20 minutes
Cooking Style
Stove
Difficulty
Beginner
Nathan Michael and Julia Flowers present their Shrimp Louie Salad, a light and refreshing dish that's a true delight. Succulent SRF Shrimp, poached to perfection, take center stage alongside crisp iceberg lettuce, cherry tomatoes, creamy avocado, and perfectly boiled eggs. Drizzled with a zesty, creamy dressing, and garnished with chives, this salad offers a harmonious blend of flavors and textures. It's a delightful choice for any holiday gathering, sure to become a favorite in your repertoire.
Author:Nathan Michael and Julia Flowers
Ingredients
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1 package Snake River Farms Gulf shrimp
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1 large lemon (cut in half)
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2 bay leaves
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1 teaspoon black peppercorns
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1 large head iceberg lettuce (washed, cored and cut into 8 quarters)
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½ pint cherry tomatoes (halved)
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1 avocado (sliced)
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3 hardboiled eggs (sliced in half)
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2 tablespoons of chives (mined)
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3/4 cup of mayo
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1 tablespoon ketchup
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1 teaspoon Worcestershire sauce
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1 teaspoon white vinegar
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A couple of dashes of Tabasco sauce
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1/2 teaspoon kosher salt
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1/4 teaspoon black pepper
Gulf Shrimp
Dressing
Directions
Gulf Shrimp
To cook the shrimp: first prepare an ice bath and set aside.
Fill a medium saucepan with water. Squeeze lemon into the water and drop in with the bay leaves and whole peppercorns. Bring to a gentle simmer.
Add shrimp and cook for about 4 minutes. Transfer the shrimp to the ice bath to cool (about 5 minutes).
Drain and pat dry.
Arrange the quartered sections of lettuce onto a large serving plate.
Scatter the sliced tomatoes, avocado, hard-boiled eggs, and shrimp on top.
Dressing
Mix all the ingredients together. Drizzle dressing on top and garnish with chives. Additional dressing can be served on the side.