Southern Seafood Louie 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.

LOUIS SEAFOOD SALAD



Louis Seafood Salad image

I once worked with a chef who made the most wonderful Louis dressing, but he wouldn't disclose his secret that made it so unusual and so good. Years later, he worked for my dad and told me his secret, the clove-flavored vinegar... you can't really taste it, but it adds something special! I'm sure he is long gone, so I feel free to pass on his secret.

Provided by Toby Jermain

Categories     Lobster

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 30

assorted mixed greens, whatever looks good,washed and drained,torn,and chilled
1 -1 1/2 lb crabmeat or 1 -1 1/2 lb lobster meat, drained and picked over or a combination,chilled
4 hard-boiled eggs, peeled,sliced,or diced,or shredded,or a combination for different textures
1 lemon, juice of
crouton, preferably homemade (optional)
green bell peppers or red bell pepper, rings (optional)
thinly sliced onion rings (optional)
chopped tomato (optional)
mild pepperoncini pepper, italian pickled peppers (optional)
freshly shredded parmesan cheese (optional)
lemon wedges or lemon slice (to garnish) (optional)
2 tablespoons chopped chives
2 tablespoons cider vinegar or 2 tablespoons wine vinegar, simmered over low heat with
8 whole cloves, until reduced to 2 tsp,cloves discarded
1 cup mayonnaise
1/4 cup heavy cream
1 teaspoon Worcestershire sauce
1/4 cup chili sauce, to taste
1/4 cup finely chopped green bell pepper
1/4 cup finely chopped green onion, including both white and green parts
2 tablespoons fresh lemon juice
salt & freshly ground black pepper
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped dill pickles
2 tablespoons finely chopped stuffed green olives
1/2 teaspoon prepared horseradish, to taste
a tiny touch garlic
3 -5 dashes paprika
3 -5 dashes tarragon vinegar, plus
1 tablespoon extra virgin olive oil

Steps:

  • Combine all dressing ingredients including any desired optional ingredients, and refrigerate, covered, for several hours before serving.
  • Divide greens onto 4 individual salad plates or place in a large serving bowl.
  • Top with shrimp and/or crab and/or lobster, and drizzle with lemon juice.
  • Garnish with any or all of the optional ingredients, the more the better.
  • Sprinkle with chopped chives.
  • If serving individually, top each salad with a dollop of Louis Dressing, serving the remainder on the side.
  • If serving from a large serving bowl, present, add dressing, and toss the salad at the table.
  • Serve additional dressing on the side.

Nutrition Facts : Calories 539.3, Fat 36.5, SaturatedFat 9, Cholesterol 421.6, Sodium 831.8, Carbohydrate 21.8, Fiber 1, Sugar 5.9, Protein 31.3

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