Every time we had Shrimp Louie as a lunch special we ran out
of shrimp!!You can make this with lump crabmeat or combine the shrimp and crab for a decadent treat.
The dressing makes this dish. Too many people think that 1000 Island dressing is what you use for Shrimp Louie. Nay, nay I say. We made our own dressing from scratch. Much more tasty than some bottled stuff.
Recipe By : Sitara
Serving Size : 8 Preparation Time :0:30
Categories : New Orleans/Cajun/Creole Luncheon
Main Dishes Salad Dressings
Salads Sauces
Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 cups mayonnaise
1 cup bottled chili sauce
1 cup green onion -- finely chopped
1 cup bell pepper -- finely chopped
3 tablespoons lemon juice
2 tablespoons Worcestershire sauce
1 teaspoon Tabasco sauce
1 teaspoon salt
ripe avocado
cherry tomatoes
boiled eggs
crisp salad greens
1. Use the food processor to chop the green onion and bell pepper till finely chopped but not mushy.
2. Place vegetables in a large bowl, add the rest of the ingredients and whisk thoroughly.
3. Chill several hours or overnight.
To plate:
Suggestion 1: Mix shrimp or crab meat with enough dressing to coat it thoroughly.
Place half a ripe avocado on a bed of crisp greens and fill with the dressed seafood.
Garnish the plate with boiled egg and cherry tomatoes and black olives.
This is a good way to serve it if your shrimp are small, or if you use the really tiny ones.
Suggestion 2: Put two or three nice fresh lettuce leaves on your plate. Mix jumbo shrimp with plenty
of dressing and pile on the lettuce leaf. For the shrimp purist in all of us!
Serve extra dressing for those who might want a bit more.