Best 4 New Shrimp Louie Poached Shrimp Salad Recipes
**Shrimp Louie: A West Coast Classic with Endless Variations**
Shrimp Louie is a classic seafood salad that originated in the Pacific Northwest in the late 19th century. It typically features poached shrimp, a tangy dressing, and a variety of crisp vegetables. This article offers three different recipes for Shrimp Louie, each with its own unique twist on the classic dish.
The first recipe, "New Shrimp Louie," features succulent poached shrimp tossed in a creamy dressing made with mayonnaise, sour cream, and Dijon mustard. It's garnished with crisp cucumber, red onion, and fresh dill.
The second recipe, "Avocado Shrimp Louie," adds creamy avocado and a hint of spice to the classic salad. The dressing is a tangy vinaigrette made with lemon juice, olive oil, and Dijon mustard. It's garnished with fresh cilantro and crispy wonton strips.
The third recipe, "Asian Shrimp Louie," gives the dish an Asian flair with a dressing made from soy sauce, rice vinegar, and sesame oil. It's garnished with crunchy peanuts, chopped scallions, and fresh cilantro.
No matter which recipe you choose, Shrimp Louie is a delicious and refreshing salad that's perfect for a summer lunch or dinner. It's also a great way to use up leftover shrimp. So next time you're looking for a light and easy seafood meal, give Shrimp Louie a try!
SHRIMP LOUIE SALAD
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
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 SALAD
Steps:
- Bring 5 quarts of water, 3 tablespoons salt, and the lemon to a boil in a large saucepan. Add half the shrimp and reduce the heat to medium. Cook uncovered for only 3 minutes or until the shrimp are barely cooked through. Remove with a slotted spoon to a bowl of cold water. Bring the water back to a boil and repeat with the remaining shrimp. Let cool; then peel, and devein the shrimp.
- In a separate bowl, whisk together the mayonnaise, mustard, wine or vinegar, 1 teaspoon salt, pepper, and dill. Combine with the peeled shrimp. Add the red onion and celery and check the seasonings. Serve or cover and refrigerate for a few hours.
SALAD OF THE GODDESSES WITH POACHED SHRIMP
Provided by Guy Fieri
Time 35m
Yield 4 servings
Number Of Ingredients 24
Steps:
- For the shrimp: In a large saucepan, combine 2 1/2 quarts water with the salt, red pepper flakes, black peppercorns, garlic, bay leaves, lime and parsley. Stir to combine and bring to a simmer. Remove from the heat and allow the liquid to cool for a few minutes (dropping shrimp in hot, but not boiling, water yields more tender shrimp). Prepare and clean the shrimp by running a small, sharp knife down the length of the shrimps and removing the dark vein. Add the shrimp to the poaching liquid and allow them to sit and steep in the liquid, off the heat. (Cooking the shrimp in the shell yields more flavor.) Leave for about 5 minutes until they are cooked through and completely pink. Use a slotted spoon, or spider, and remove the shrimp and drain well. Refrigerate until cool, and then peel and discard the shells before serving with the salad.
- For the dressing: Combine the mayonnaise, sour cream, basil, parsley, green onions, lemon juice, anchovy paste and garlic in a food processor and puree. Thin with water as required, using only 2 tablespoons at a time. Taste and season with salt and pepper.
- For the salad: Wash the lettuces and roughly chop the romaine hearts. Tear the Bibb lettuce leaves into bite-size pieces. Cut the cucumber lengthwise down the middle, and then slice in 1/4-inch slices on the bias. Toss the salad ingredients together with the shaved red onion, pepperoncinis, green onions, bell peppers and cucumber. Top with the shrimp. Dress lightly with the dressing.
SHRIMP SALAD
Using plenty of lemon - both the zest and juice - is the secret to this tangy, creamy shrimp salad. If you're using this to make sandwiches, chop the shrimp into pieces before adding them to the dressing. You can also leave the shrimp whole for an elegant salad, served with lettuce, avocado, and other vegetables if you like. If you're starting with precooked shrimp, you can skip the first step entirely.
Provided by Melissa Clark
Time 15m
Yield 2 to 4 servings
Number Of Ingredients 9
Steps:
- Bring a medium pot of salted water to a simmer. Slice one of the lemons and add to the pot, along with the shrimp. Simmer, never letting the water boil if you can help it, until the shrimp turn opaque, 2 to 4 minutes, depending on their size. Drain well, and discard the lemon slices. If you like, you can chop the cooked shrimp into smaller pieces.
- Grate the zest from the remaining lemon into a large bowl. Halve the naked lemon and squeeze the juice into the bowl. Whisk in the mayonnaise and oil.
- Add the celery, onion, herbs and cooked shrimp, tossing to combine. Season to taste with salt and pepper. Cover and refrigerate until ready to eat. Serve with lettuce and avocado, if you like.
Tips:
- Use fresh, high-quality ingredients for the best flavor.
- Poach the shrimp perfectly to avoid overcooking.
- Make sure the shrimp is completely cool before adding it to the salad.
- Use a variety of vegetables for a colorful and flavorful salad.
- Add some chopped herbs for extra flavor.
- Use a light, tangy dressing to complement the flavors of the salad.
- Serve the salad immediately or chill it for later.
Conclusion:
Shrimp Louie is a classic salad that is perfect for any occasion. It is easy to make and can be tailored to your own taste. With its combination of fresh shrimp, vegetables, and a light, tangy dressing, Shrimp Louie is a surefire hit.
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