Louis Sauce Recipes

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LOUIS SAUCE



Louis Sauce image

This recipe is from Southern Living magazine in response for a recipe request. This sauce may be served with Citrus-Marinated Shrimp, or probably with crab cakes, or boiled shrimp or seafood salad. This sauce can be prepared a day ahead.

Provided by Miss Annie

Categories     Sauces

Time 10m

Yield 3 Cups

Number Of Ingredients 10

1 (12 ounce) jar chili sauce
2 cups mayonnaise
2 tablespoons grated onions
2 tablespoons grated fresh lemon rind
3 tablespoons lemon juice
1 tablespoon prepared horseradish
1 1/2 teaspoons all purpose Greek seasoning
1 1/2 teaspoons Worcestershire sauce
1/4 teaspoon ground red pepper
1/2 teaspoon hot sauce

Steps:

  • Stir together ingredients.
  • Cover and chill until ready to serve.
  • This sauce may be prepared a day ahead.

ORIGINAL LOUIS DRESSING



ORIGINAL LOUIS DRESSING image

Categories     Salad     No-Cook     Quick & Easy     Lettuce

Yield 2-3 Servings

Number Of Ingredients 8

1 cup Mayonnaise
1/4 cup Chili sauce
1 teaspoon Worcestershire sauce
1/4 cup Green onion or minced onion
Dash Cayenne
1 tablespoon Lemon juice
Dash minced garlic
Tarragon

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.

ROASTED SHRIMP COCKTAIL LOUIS



Roasted Shrimp Cocktail Louis image

Provided by Ina Garten

Categories     appetizer

Time 30m

Yield 8 to 10 servings

Number Of Ingredients 12

2 pounds large (16 to 20 count) shrimp, peeled, deveined, with the tails on
Good olive oil
Kosher salt and freshly ground black pepper
1 1/4 cups good mayonnaise, such as Hellmann's
1/2 cup Heinz chili sauce
1/2 teaspoon grated lemon zest
2 tablespoons freshly squeezed lemon juice
1 1/2 tablespoons bottled grated white horseradish, drained
2 teaspoons Sriracha
1 teaspoon Worcestershire sauce
1/4 cup minced scallions (2 scallions)
2 tablespoons capers, drained

Steps:

  • Preheat the oven to 400 degrees F.
  • Dry the shrimp well with paper towels. Place them on a sheet pan with 1 tablespoon olive oil, 1 teaspoon salt and 1/2 teaspoon pepper, toss well and spread them out in one layer. Roast for 10 minutes, until firm and just cooked through. Set aside to cool.
  • Meanwhile, in a medium bowl, whisk together the mayonnaise, chili sauce, lemon zest, lemon juice, horseradish, Sriracha, Worcestershire sauce, 1 teaspoon salt and 1/2 teaspoon pepper. Stir in the scallions and capers. Arrange the shrimp on a platter with the sauce in the middle for dipping. Offer a separate bowl for the discarded shrimp tails.

CRAB LOUIS



Crab Louis image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

1 quart crisp, coarsely shredded lettuce
1 pound fresh-cooked crab meat, well picked over (Dungeness, lump, or backfin)
4 tomatoes, quartered
4 hard-cooked eggs, peeled and quartered
1 cup mayonnaise
1/3 cup ketchup
1/4 cup heavy cream, whipped
2 tablespoons finely grated scallions
2 tablespoons minced parsley
2 tablespoons minced green bell pepper
2 teaspoons lemon juice
1 teaspoon prepared horseradish
Pinch salt

Steps:

  • On 4 luncheon-size plates, make beds of lettuce. Mound crab on top. Combine dressing ingredients and spoon over crab, then garnish each plate with tomatoes and hard-cooked eggs.

CHICKEN LOUIS SANDWICHES



Chicken Louis Sandwiches image

Drawing inspiration from the sea, this refreshing chicken salad is anything but ordinary.

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 15m

Yield 6

Number Of Ingredients 9

2 tablespoons mayonnaise or salad dressing
1/4 cup chili sauce
1 teaspoon lemon juice
1 1/2 teaspoons seafood seasoning (from 6-oz container)
1 1/2 cups chopped cooked chicken breast
1 medium stalk celery, sliced (1/2 cup)
2 tablespoons diced red bell pepper
6 croissants, split
1 cup shredded iceberg lettuce

Steps:

  • In large bowl, mix mayonnaise, chili sauce, lemon juice and seafood seasoning. Stir in chicken, celery and bell pepper.
  • Spoon chicken mixture onto bottoms of buns. Top with lettuce and tops of buns.

Nutrition Facts : Calories 360, Carbohydrate 30 g, Cholesterol 90 mg, Fat 3, Fiber 2 g, Protein 15 g, SaturatedFat 10 g, ServingSize 1 Sandwich, Sodium 450 mg, Sugar 5 g, TransFat 1/2 g

LOUIS DRESSING... (SO DON'T PEEK!) :-)



Louis Dressing... (So Don't Peek!) :-) image

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

1/2 cup mayonnaise
2 tablespoons whipping cream
2 tablespoons chili sauce (such as Heinz)
2 tablespoons green bell peppers, chopped
2 tablespoons scallions, chopped
2 hard-boiled eggs, chopped
2 tablespoons black olives, chopped
2 tablespoons pickles, chopped (I use bread and butter pickles) (optional)
salt and pepper, to taste

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

SHRIMP LOUIS



Shrimp Louis image

Categories     Salad     Shellfish     Appetizer     Picnic     Quick & Easy     Lunch     Condiment     Mayonnaise     Seafood     Shrimp     Avocado     Summer     Bon Appétit     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 2 servings (can be doubled)

Number Of Ingredients 9

1/4 cup mayonnaise
2 tablespoons purchased chili sauce
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1 teaspoon grated lemon peel
4 cups mixed baby greens
1 avocado, peeled, halved, pitted
10 cooked peeled deveined extra-large shrimp
1 green onion, finely chopped

Steps:

  • Whisk mayonnaise, chili sauce, mustard, lemon juice and lemon peel in small bowl to blend. Season dressing with salt and pepper. Arrange greens on 2 plates. Top greens with 1 avocado half, rounded side down. Fill avocado cavities with shrimp. Spoon dressing over; sprinkle with green onion.

CRAB AND SHRIMP LOUIS



Crab and Shrimp Louis image

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

4 eggs
1 head iceberg lettuce, shredded
¼ cucumber, thinly sliced
½ pound crabmeat
8 ounces cooked shrimp
1 avocado - peeled, pitted and sliced
8 cherry tomatoes, halved
⅔ cup mayonnaise
⅓ cup hot chile sauce
2 tablespoons sweet pickle relish
salt and pepper to taste
1 tablespoon chopped fresh parsley
1 lemon - cut into wedges, for garnish

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

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