Shrimp Louis Platter Salad Recipes

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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.

SHRIMP LOUIS PLATTER SALAD



Shrimp Louis Platter Salad image

Dress your cabbage and shrimp salad with Thousand Island dressing for a heaping dinner that's ready in just 15 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 15m

Yield 6

Number Of Ingredients 6

4 cups shredded Chinese (napa) cabbage
1 lb. shelled deveined cooked large shrimp
1/2 cup purchased real bacon pieces
1/2 cup chopped red bell pepper
1 avocado, peeled, pitted and sliced
1 cup purchased Thousand Island salad dressing

Steps:

  • On large serving platter, arrange cabbage, shrimp, bacon, bell pepper and avocado. Drizzle dressing over salad.

Nutrition Facts : Calories 340, Carbohydrate 10 g, Cholesterol 170 mg, Fat 4, Fiber 2 g, Protein 22 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 830 mg, Sugar 7 g

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.

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