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SHRIMP LOUIE SALAD

By: Nathan Michael & Julia Flowers

Nathan Michael and Julia Flowers present their Shrimp Louie Salad, a light and refreshing dish that's a true delight. Succulent SRF Shrimp, poached to perfection, take center stage alongside crisp iceberg lettuce, cherry tomatoes, creamy avocado, and perfectly boiled eggs. Drizzled with a zesty, creamy dressing, and garnished with chives, this salad offers a harmonious blend of flavors and textures. It's a delightful choice for any holiday gathering, sure to become a favorite in your repertoire.

Ingredients

SHRIMP LOUIE SALAD

  • 1 pkg. SRF Gulf shrimp (10 oz.) Buy Now
  • 1 large lemon (cut in half)
  • 2 bay leaves
  • 1 teaspoon black peppercorns
  • 1 large head iceberg lettuce (washed, cored and cut into 8 quarters)
  • ½ pint cherry tomatoes (halved)
  • 1 avocado (sliced)
  • 3 hardboiled eggs (sliced in half)
  • 2 tablespoons of chives (mined)

DRESSING

  • 3/4 cup of mayo
  • 1 tablespoon ketchup
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon white vinegar
  • A couple of dashes of Tabasco sauce
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper

SHRIMP LOUIE SALAD

To cook the shrimp: first prepare an ice bath and set aside.
Fill a medium saucepan with water. Squeeze lemon into the water and drop in with the bay leaves and whole peppercorns. Bring to a gentle simmer.
Add shrimp and cook for about 4 minutes. Transfer the shrimp to the ice bath to cool (about 5 minutes).
Drain and pat dry.
Arrange the quartered sections of lettuce onto a large serving plate.
Scatter the sliced tomatoes, avocado, hard-boiled eggs, and shrimp on top.

DRESSING

Drizzle dressing on top and garnish with chives. Additional dressing can be served on the side.