Wednesday, July 22, 2015

Shrimp Louie

Here's a salad that can be made up ahead of time, then eaten cold. Just make and cook the individual parts: the dressing, eggs, asparagus, and shrimp, ahead of time, then refrigerate until meal time. Assemble just before eating. This is excellent for those nights when it's too hot to cook!


Louie Dressing

1/2 cup mayonnaise
2 Tbs. ketchup
2 tsp. lemon juice
zest of 1/2 lemon
1/8 tsp. onion powder
1/8 tsp. garlic powder
1/8 tsp. ground pepper
several drops Tabasco sauce

Louie Salad

1 head romaine lettuce, leaves separated, washed, and chopped
2 hard boiled eggs, peeled and quartered
16 spears asparagus, cooked for 1 or 2 minutes and cooled
1 lemon, cut into wedges
1 avocado, sliced
20 cherry tomatoes
20 black olives
1 pound shelled and cooked shrimp
1 tsp. minced chives


Make louie sauce by combining all of the ingredients. Taste the sauce, adjust salt, if needed, and increase amount of heat, if wanted, by adding more Tabasco sauce.

Divide the lettuce between 4 plates. Arrange 1/4 of the eggs, asparagus, lemon, avocado, tomatoes, and black olives around the edge of the plate. Arrange the shrimp decoratively in the middle of the plate. Spoon 1/4 of the dressing in the middle of each plate. Top with chives and serve.

Serves 4

Stealthy Cooking Tip: The colors of the various ingredients make a beautiful presentation. If there's one of the ingredients you don't like, just add another ingredient that's a similar color. Remember, eat all of the colors of the rainbow! The darker the color of the vegetable, the more antioxidants. 

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