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
Ingredients
- 12 large pink shrimp , fresh, not frozen* (about 3/4 #)
- 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
- 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.
- 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.
- 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.
- 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.
- * 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.
