Amazing Shrimp Louie Salad Recipes

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SHRIMP SALAD WITH LOUIS DRESSING



Shrimp Salad With Louis Dressing image

This shrimp salad is a classic Louis-style salad with hard-cooked eggs, tomatoes, and a tasty mayonnaise and chili sauce dressing.

Provided by Diana Rattray

Categories     Lunch     Salad     Appetizer     Salad

Time 5m

Yield 4

Number Of Ingredients 14

For the Dressing:
1 cup mayonnaise
2 tablespoons parsley (chopped)
2 tablespoons chili sauce
1 tablespoon ketchup
1 tablespoon Worcestershire sauce
1 tablespoon steak sauce
For the Shrimp Salad:
1 head romaine lettuce
2 cups large shrimp (cooked, peeled, and deveined)
8 tomato wedges
2 hard cooked eggs (sliced)
Garnish: black olives
1 lemon (cut into wedges)

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

AMAZING SHRIMP LOUIE SALAD



Amazing Shrimp Louie Salad image

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

1/4 lb baby shrimp (a sustainable product for you "green" chefs)
1 hard-boiled egg, sliced (Instructions below for AB's perfect not-boiled hard-boiled egg.*)
6 -8 slices cucumbers, peeled
3 -4 grape tomatoes, halved
6 -8 black olives, pitted
4 spears canned asparagus (Yes, canned is actually better... fresh is too tough, even if cooked perfectly.)
1/4 cup thousand island dressing (or a much better dressing in my opinion... Louie Dressing (For Seafood Salads or Reuben Sandwiches).)
1/4 head iceberg lettuce, torn into bite-sized pieces (or Romaine if you prefer)

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 SALAD



Shrimp Salad image

Provided by Ina Garten

Categories     main-dish

Time 30m

Yield 12 servings

Number Of Ingredients 10

3 tablespoons plus 1 teaspoon kosher salt
1 lemon cut into quarters
4 pounds large shrimp in the shell (16 to 20 shrimp per pound)
2 cups good mayonnaise
1 teaspoon Dijon mustard
2 tablespoons white wine or white wine vinegar
1 teaspoon freshly ground black pepper
6 tablespoons minced fresh dill
1 cup minced red onion (1 onion)
3 cups minced celery (6 stalks)

Steps:

  • Bring 5 quarts of water, 3 tablespoons salt, and the lemon to a boil in a large saucepan. Add half the shrimp and reduce the heat to medium. Cook uncovered for only 3 minutes or until the shrimp are barely cooked through. Remove with a slotted spoon to a bowl of cold water. Bring the water back to a boil and repeat with the remaining shrimp. Let cool; then peel, and devein the shrimp.
  • In a separate bowl, whisk together the mayonnaise, mustard, wine or vinegar, 1 teaspoon salt, pepper, and dill. Combine with the peeled shrimp. Add the red onion and celery and check the seasonings. Serve or cover and refrigerate for a few hours.

SHRIMP LOUIE SALAD



Shrimp Louie Salad image

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

1 cup olive oil mayonnaise
1/2 cup ketchup
1 teaspoon prepared horseradish
1 tablespoon lemon juice
1 teaspoon granulated sugar
1 teaspoon apple cider vinegar
1 teaspoon Worcestershire sauce
Kosher salt and freshly ground black pepper
2 large eggs
1 pound (12- to 15-count) large shrimp, peeled and deveined
1/2 teaspoon Old Bay Seasoning
2 tablespoons olive oil
2 hearts romaine lettuce, washed and torn
2 ripe Roma tomatoes, cut into 6 wedges
1/2 English cucumber, thinly sliced
1 ripe avocado, diced
Kosher salt and freshly ground black pepper

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.

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