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Shrimp Louie Salad

Nathan Michael and Julia Flowers

Servings

6 to 8

Prep Time

15 minutes

Cook Time

20 minutes

Category

Seafood

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.

Ingredients

    Gulf Shrimp

    • 1 package Snake River Farms Gulf shrimp
    • 1 large lemon (cut in half)
    • 2 bay leaves
    • 1 teaspoon black peppercorns
    • 1 large head iceberg lettuce (washed, cored and cut into 8 quarters)
    • ½ pint cherry tomatoes (halved)
    • 1 avocado (sliced)
    • 3 hardboiled eggs (sliced in half)
    • 2 tablespoons of chives (mined)

    Dressing

    • 3/4 cup of mayo
    • 1 tablespoon ketchup
    • 1 teaspoon Worcestershire sauce
    • 1 teaspoon white vinegar
    • A couple of dashes of Tabasco sauce
    • 1/2 teaspoon kosher salt
    • 1/4 teaspoon black pepper

    Directions

      Gulf Shrimp

      1. To cook the shrimp: first prepare an ice bath and set aside.

      2. 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.

      3. Add shrimp and cook for about 4 minutes. Transfer the shrimp to the ice bath to cool (about 5 minutes).

      4. Drain and pat dry.

      5. Arrange the quartered sections of lettuce onto a large serving plate.

      6. Scatter the sliced tomatoes, avocado, hard-boiled eggs, and shrimp on top.

      Dressing

      1. Mix all the ingredients together. Drizzle dressing on top and garnish with chives. Additional dressing can be served on the side.