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
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.