NEW SHRIMP LOUIE (POACHED SHRIMP SALAD)
In this spirit of classics like shrimp Louie or niçoise salad, this is a fairly basic, highly customizable salad-for-dinner deal, in which the nonnegotiables are fresh seafood (shrimp or salmon), crunchy lettuce (romaine or Little Gems) and tons of lemon (which comes in a tangy vinaigrette made with shallot and tarragon). From there, you can add any number of raw or lightly blanched vegetables, like shaved radish, sliced avocado or blanched green beans. To make things easy and efficient, the shrimp, eggs and green beans can all be cooked in the same pot of boiling water, so it's not much of a fuss.
Provided by Alison Roman
Categories brunch, dinner, lunch, weekday, salads and dressings, seafood, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil. Add green beans and cook until bright green and just tender, 2 minutes or so. Remove from water and transfer to a plate to cool. (No need to use an ice bath, but if you want to, go for it.)
- Add shrimp and cook until bright pink and just cooked through, 2 to 4 minutes depending on the size of the shrimp. Transfer to a plate to cool. Once the shrimp are cool enough to handle, peel.
- Return the water to a boil and gently lower in eggs. Boil for 6 to 7 minutes (6 for runnier yolks, 7 for slightly firmer). Remove from heat and run under cold water for a minute or two. (Feel free to place them in an ice bath, if you wish, but I find very cold running water does the trick.)
- Combine shallot, tarragon and lemon juice in a small bowl and season with salt and pepper.
- To assemble the salad, arrange the lettuce on a large serving platter or in a shallow bowl and scatter with radishes, avocado, green beans and shrimp. Spoon shallot mixture over everything and drizzle with olive oil. Peel and halve the eggs and nestle in the salad. Serve with aioli or mayonnaise alongside for individual dressing.
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Shefat Parvez
[email protected]I'm not a big fan of seafood, but I really enjoyed this salad. The shrimp were cooked perfectly and the dressing was delicious.
Juliet Chukuwra
[email protected]This salad is a great way to use up leftover shrimp. It's also a great way to get your kids to eat their veggies.
Chrisjan Deysel
[email protected]I made this salad for a potluck and it was a huge hit. Everyone loved it!
Subash Sahani
[email protected]This salad is so refreshing and delicious. I love the combination of flavors and textures.
Gul Muhammad
[email protected]I thought the salad was just okay. The dressing was a bit bland and the shrimp were a bit tough.
Phelelani Ndlela
[email protected]The salad was good, but the poached shrimp were a bit overcooked. I would recommend cooking the shrimp for a shorter amount of time.
Archer in the Res
[email protected]This salad was a bit too tangy for my taste. I think I would have preferred a more mild dressing.
Sunil Ghimire
[email protected]Yum! This salad is so good. The dressing is light and flavorful, and the shrimp are cooked perfectly. I will definitely be making this again.
Raju Purja
[email protected]5 stars! This salad is amazing. The flavors are perfectly balanced and the poached shrimp are cooked to perfection. I will definitely be making this again and again.
John Jakubowski
[email protected]I've made this salad several times and it's always a hit. The poached shrimp are always cooked perfectly and the dressing is delicious. I like to add a little extra avocado and cucumber for extra freshness.
sachita simkhada
[email protected]This shrimp Louie salad is a definite winner! The poached shrimp were tender and succulent, and the dressing was tangy and flavorful. I will definitely be making this again.