CRAB AND SHRIMP LOUIS
This California original of seafood atop fresh greens is defined, in part, by its creamy Thousand Island dressing. If you wish, you can use either all shrimp or all crab meat.
Provided by Scotty
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 15m
Yield 4
Number Of Ingredients 13
Steps:
- Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
- Evenly divide the lettuce, cucumbers, crab, shrimp, avocado, tomatoes and eggs between 4 salad plates.
- Prepare the dressing by whisking together the mayonnaise, chili sauce, relish, salt and pepper. Spoon dressing over the salad and garnish with parsley and lemon.
Nutrition Facts : Calories 581.4 calories, Carbohydrate 19 g, Cholesterol 352.3 mg, Fat 43.2 g, Fiber 6.7 g, Protein 34.3 g, SaturatedFat 7.3 g, Sodium 700.7 mg, Sugar 6 g
LOUIS DRESSING... (SO DON'T PEEK!) :-)
This is pretty much a Seafood Louie minus the lettuce and seafood! My best friend's mom used to make this dressing in the galley of their boat while the crab pots were being pulled up! It's the best Louie (thousand island) dressing I've ever had. I like having it around when I have the craves for a Louie but not the time, because pretty much everything's in there but the lettuce and the shrimp or crab!
Provided by Chef PotPie
Categories Salad Dressings
Time 10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix mayo, whipping cream, and chili sauce together.
- Add all remaining ingredients.
- Refrigerate.
Nutrition Facts : Calories 194.8, Fat 15.7, SaturatedFat 4, Cholesterol 123.9, Sodium 394.1, Carbohydrate 9.9, Fiber 0.8, Sugar 3.2, Protein 3.9
CRAB LOUIE SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- To make dressing, mix together mayonnaise, ketchup, relish, olives, and eggs.
- Make a bed of iceberg lettuce on a large plate. Top with crab, avocado, tomatoes, and asparagus. Drizzle with Louie dressing
LOUIE DRESSING (FOR SEAFOOD SALADS OR REUBEN SANDWICHES)
One of my favorite memories of going to a restaurant when I was growing up was getting to order a Shrimp Louie or Crab Louie from someplace like the Reuben E. Lee. It wasn't until later in life that I discovered the joy of a well-crafted Reuben sandwich (no relation to the restaurant mentioned earlier), which later in life became one of our highest-rated sandwiches in our deli. This Louie dressing will make either of these better than simple Thousand Island or Russian.
Provided by Rare Affaire
Categories Sauces
Time 15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a non-reactive bowl, mix mayo, red chile sauce, sweet chile sauce, seasoned salt, sugar, onion granules, and half the lemon juice.
- Chill and allow to rest for 15 minutes. Taste and adjust with salt, pepper, and remaining lemon juice.
Nutrition Facts : Calories 163.5, Fat 13.1, SaturatedFat 1.9, Cholesterol 10.2, Sodium 354.9, Carbohydrate 11.9, Fiber 0.6, Sugar 3.7, Protein 0.6
ORIGINAL LOUIS DRESSING
Steps:
- Mix together well and adjust seasonings to taste. I like to add a little extra chili sauce and not quite as much green onion. Serve chilled.
SHRIMP SALAD WITH LOUIS DRESSING
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
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.
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