Thursday, May 13, 2021

Spicy Shrimp Louie

Suddenly, it's summer! Spring lasts only a couple of weeks in Sacramento, then summer is hot on its tail. And, just like that, summer has arrived. I find cold salads so delightful when I want a light meal to beat the heat. Shrimp Louie, and it's cousin Crab Louie, are just the thing. Here's my take on a California classic. 


10 medium size shrimp
1 Tbs jerk seasoning or Cajun style blend
1 tsp lemon juice from a fresh lemon
1 Tbs olive oil
1 Tbs butter
2 cups lettuce leaves
2 hard boiled eggs, peeled and halved
sea salt and freshly ground black pepper
1/2 avocado, sliced
2 beets, cooked and quartered
1 Tbs capers
2 small red or yellow peppers, sliced OR
10 grape tomatoes, halved

1 Tbs mayonnaise
1 Tbs chili sauce 
1 tsp Dijon mustard
1 tsp lemon juice
1 tsp lemon zest
1 dash Worcestershire sauce


Zest the lemon, then cut it in half, juicing one half and cutting the other half into wedges. Add just 1 teaspoon of the juice along with the seasoning and 1 Tbs of olive oil to make a marinade for the shrimp. Add the shrimp to the marinade and set aside for 10 to 15 minutes. Arrange the remaining salad ingredients on the plates and make the dressing while the shrimp marinates. Add a grind of sea salt and pepper to the eggs. Add the tablespoon of butter to a skillet, drain any liquid from the shrimp, then cook until the shrimp are just opaque and cooked through. Top the Louie with the shrimp, then drizzle some of the dressing over the salad. Serve. 

Serves 2, easily doubled

Stealthy Cooking Tip: I use Bolani brand Sweet Jalapeno Sauce for the chili sauce, because I like to support our local merchants. Finding products at your local farmer's market is a good way to source local producers. Use whatever brand appeals most to you. I like it best when it's sweet with some heat! I also added some freshly cooked beets to this one, because I had them on hand - add whatever veggies you prefer to round out your Louie! 

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