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Modern Shrimp Louis: A Comeback for a Classic Dish

Modern Shrimp Louis Salad

A Comeback for a Classic Dish! This fresh, seafood-rich trendsetter recipe of the early 20th century takes on a modern flair with Fresh (not frozen) Pink Shrimp and a zippy Louis Sauce 

A delightful Shrimp Louis Salad for today’s palate; healthy and refreshing
Top the shrimp with the Louis Dressing, drizzle all over the salad if desired.

Modern Shrimp Louis: A Comeback for a Classic Dish

Ingredients

12 large pink shrimp , fresh, not frozen* (about ¾ #)

¼ cup rose wine, can use dry white wine as well

1 ½ cups cool filtered water

1 large bayleaf, or 2 small

1 teaspoon mixed peppercorns

2 strips lemon rind

4 cups ice**

½ head iceberg lettuce, preferably organic

½ large haas avocado, peeled, cut into 12 thin slices

16 small multi-colored tomatoes, halved 

⅓ cup fresh corn kernels, steamed 1 minute

12 medium asparagus spears, trimmed, peeled, steamed 2 minutes

2 teaspoon asian purple radish, very small dice (for garnish)

4 teaspoons fresh dill, chopped

1 recipe Modern Shrimp Louis Dressing (see recipe)

Instructions

1

Cook the Shrimp: Place unpeeled shrimp with wine, water, bayleaf, peppercorns and lemon rind in a non-reactive
2 quart pot. Bring to a boil, then cover and reduce heat to a simmer. Cook shrimp 2 – 3 minutes
until firm and cooked through. The flavor of the shrimp will benefit from cooling in its cooking liquid.

2

Remove from the stove, add 4 cups of ice to stop the shrimp from cooking further – will cool quickly.
When cool, peel and devein shrimp, leaving tail portion intact. Refrigerate until needed.

3

Prepare the salad: (I have used Organic Ingredients)
For Four Individual Servings – Cut the lettuce into 4 wedges, place one on each plate.
Add 2 avocado slices around the lettuce.
Dot with 8 tomato halves (from 4 tomatoes.)
Add 3 asparagus spears decoratively to the plate.
Top with a portion of cooled shrimp.
Scatter a portion of corn over all.

4

Serve Shrimp Louis Sauce on the side, or drizzle over the shrimp and salad.
Garnish with chopped dill and asian purple radish. Sliced Lemons are a nice garnish too.
Sprouts and Microgreens would also make a nice garnish.

5

* Pink Shrimp can be found seasonably from fish markets, I have used a variety from Florida.
** Ice will cool down the shrimp quickly, while the shrimp benefits from the flavorful liquid.

This recipe may not be reproduced without the consent of its author, Karen Sheer.

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