Salads

Shrimp Louie Salad

Shrimp Louie is a traditional salad from California made with shrimp, lettuce, egg and tomato. The dressing is similar to Thousand Island dressing with my added twists. Shrimp Louie originated in San Francisco in the early 1900s. The first time I have had this salad in Georgia was at Bistro Hilary in Senoia last year. It was so good that when Covid hit and I couldn't go out to eat I just had to re-create it. An oldie but a goodie.

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Dressing:

1 cup good mayonnaise

1/3 cup ketchup

1/4 cup Lime Cilantro Creama (See my notes)

1 Teaspoon Worcestershire sauce

1/2 Teaspoon Chula Hot Sauce

1 Tablespoon sweet pickle relish

1/2 teaspoon each salt and pepper

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Directions:

Mix all of the dressing ingredients together and put in a covered container in the refrigerator. 

Dressing Notes:

1.You can substitue the followning for the Lime Cilantro Creama: 1 tablespoon each of lime juice and chopped cilantro or parsley, 1/4 cup plain creama or sour cream.

2. I like the flavor of Chula Hot Sauce, but you use what you like. If you are looking for heat add a few drops more. This dressing is not meant to be HOT

Salad:

A head of either Bibb, Butter or Red Leaf lettuce torn in about 2 inch pieces

1 pound cleaned, cooked shrimp (see my notes about cooking the shrimp)

4 medium to hard boiled eggs

1 pint cherry or grape tomatoes cut in half

Other options:

1 pint of fresh mushrooms, cleaned and quartered

1 cup Kalamata or olives of your choice

Directions:

Arrange the lettuce on the four plates.

Arrange the remaining ingredients on top of the lettuce. 

Just before service, drizzle the dressing over. 

Shrimp Notes:

I prefer wild caught shrimp, especially fresh. Unfortunately, I often have to buy frozen. Thaw frozen shrimp overnight in the fridge. Before using, clean (devein) them and pat dry. For this salad I use medium to large sized shrimp. If I can buy them cleaned and shelled that is best here. You can either steam, boil, roast, or pan fry the shrimp. For all of these applications, apply Old Bay lightly to the dry shrimp. Then select a cooking method:

1. Steam: Bring and inch of water to a boil in your pot. Put the shrimp in the steamer basket, lower into the pan. Cover and cook for 2 to 3 minutes. Take a look. If the shrimp are starting to curl and turn pink, they are ready to remove. If they are not ready cover and check at 1 minute intervals. 

2. Boil: Bring 3 cups of water to a boil. Add 2 Tablespoons of Old Bay to the water and immediately add the shrimp. Cover and cook for 2 to 3 minutes. Take a look. If the shrimp are starting to curl and turn pink, they are ready to remove. If they are not ready cover and check at 1 minute intervals.

3. Roast: Preheat oven to 400. Spray a jelly roll pan with Pam. Put the seasoned shrimp on the pan in a single layer. Cook in the oven for 5 minutes. If the shrimp are starting to curl and turn pink, they are ready to remove. If they are not ready keep cooking and check at 1 minute intervals. 

4. Pan Fry: Warm 1/4 cup olive oil and 2 tablespoons of butter in a 12 inch skillet on medium high heat. In the meantime mix 1/4 cup all purpose flour and 1/4 cup corn starch with 2 teaspoons of salt and 1 teaspoon pepper in a large plastic bag or bowl. Drop the dry, seasoned shrimp in the flour mixture and thoroughly coat the shrimp. Right away, take them out one or two a time, shake off the excess flour and put in a single layer in the skillet. if the shrimp sit in the flour they get a gummy coating that isn't tasty.  They only need to cook a short time, about 1 to 2 minutes a side. remove them to a wire rack to drain as they start to brown slightly and curl up.   

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