Louis Seafood Salad Recipes

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SHRIMP SALAD WITH LOUIS DRESSING



Shrimp Salad With Louis Dressing image

This shrimp salad is a classic Louis-style salad with hard-cooked eggs, tomatoes, and a tasty mayonnaise and chili sauce dressing.

Provided by Diana Rattray

Categories     Lunch     Salad     Appetizer     Salad

Time 5m

Yield 4

Number Of Ingredients 14

For the Dressing:
1 cup mayonnaise
2 tablespoons parsley (chopped)
2 tablespoons chili sauce
1 tablespoon ketchup
1 tablespoon Worcestershire sauce
1 tablespoon steak sauce
For the Shrimp Salad:
1 head romaine lettuce
2 cups large shrimp (cooked, peeled, and deveined)
8 tomato wedges
2 hard cooked eggs (sliced)
Garnish: black olives
1 lemon (cut into wedges)

Steps:

  • Gather the ingredients.
  • Combine all of the ingredients for the Louis dressing and chill it until serving time.
  • Wash the lettuce and pat dry or use a salad spinner to remove any water.
  • Tear the lettuce into your desired segments. Some people prefer smaller, some larger.
  • Arrange the lettuce on chilled salad plates.
  • Place shrimp on lettuce then garnish with tomato wedges and hard cooked eggs. Garnish with olives, and serve with lemon wedges.
  • Spoon the Louis Dressing over shrimp.
  • Serve and enjoy!

Nutrition Facts : Calories 627 kcal, Carbohydrate 39 g, Cholesterol 223 mg, Fiber 11 g, Protein 24 g, SaturatedFat 7 g, Sodium 1355 mg, Sugar 17 g, Fat 45 g, ServingSize 2 to 4 Servings, UnsaturatedFat 0 g

SHRIMP LOUIE SALAD



Shrimp Louie Salad image

The Louie salad is a California original that is usually served with shrimp or crab. My twist is to saute the shrimp, but you can also poach and chill them like the original. If using crab, just substitute cooked canned crab.

Provided by Jet Tila

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 17

1 cup olive oil mayonnaise
1/2 cup ketchup
1 teaspoon prepared horseradish
1 tablespoon lemon juice
1 teaspoon granulated sugar
1 teaspoon apple cider vinegar
1 teaspoon Worcestershire sauce
Kosher salt and freshly ground black pepper
2 large eggs
1 pound (12- to 15-count) large shrimp, peeled and deveined
1/2 teaspoon Old Bay Seasoning
2 tablespoons olive oil
2 hearts romaine lettuce, washed and torn
2 ripe Roma tomatoes, cut into 6 wedges
1/2 English cucumber, thinly sliced
1 ripe avocado, diced
Kosher salt and freshly ground black pepper

Steps:

  • For the dressing: Whisk together the mayonnaise, ketchup, horseradish, lemon juice, sugar, vinegar, Worcestershire and a pinch each of salt and pepper in a small bowl until smooth. Refrigerate until ready to use.
  • For the salad: To make medium-boiled eggs, put the eggs in a small saucepan and cover with cold water. Bring to a boil, then remove from heat, cover and let stand 5 minutes. Transfer to an ice bath. Remove the shells once cool and quarter each egg lengthwise.
  • Heat a large skillet over medium high. Put the shrimp to a medium bowl, sprinkle with the Old Bay Seasoning and toss to coat. Swirl the oil into the skillet, then stir in the shrimp and cook, tossing occasionally, just until pink and firm, 3 to 4 minutes. Transfer to a large bowl and reserve.
  • Put the lettuce, tomato, cucumber and avocado in a second large bowl. Season with 1 pinch each salt and pepper. Dress with about 1/2 cup of the dressing and toss gently to coat the vegetables. Divide onto 4 plates and arrange the shrimp and medium-boiled eggs on top before serving. Serve the remaining dressing on the side.

SOUTHERN SEAFOOD LOUIE SALAD



Southern Seafood Louie Salad image

Provided by Food Network

Time 1h45m

Yield 8 servings

Number Of Ingredients 34

1/2 cup garlic powder
1/2 cup onion powder
1/2 cup seasoning salt
2 cups diced fresh mango
1/4 cup apple cider vinegar
3 tablespoons honey
3 tablespoons lime juice
1 tablespoon peeled and diced fresh ginger
1 tablespoon salt
1 shallot, diced
1/2 cup olive oil
1/2 cup apple cider vinegar
2 tablespoons honey
1/2 cup extra-virgin olive oil
2 cups fresh shaved corn (from about 3 ears)
1/2 cup finely diced red peppers
1/4 cup finely diced red onion
1 tablespoon finely chopped fresh cilantro
2 cups self-rising cornmeal
3/4 cup buttermilk
1/4 cup diced red onion
1/4 cup vegetable oil, plus additional oil for frying
1/4 cup diced red pepper
1 tablespoon chopped fresh cilantro
2 eggs
1 ripe avocado, pureed
1 jalapeno, diced fine
1/8 cup olive oil
1 cup large shrimp
1 cup lobster tail meat
1/2 teaspoon crab boil seasoning
1 teaspoon seafood boil seasoning, such as Old Bay
1 cup lump crabmeat
1 pound arugula

Steps:

  • For the house seasoning: Combine garlic powder, onion powder and seasoning salt in a small bowl.
  • For the mango vinaigrette: Combine mango, vinegar, honey, lime juice, ginger, salt, shallot and 1 tablespoon house seasoning in a blender. Turn blender speed to high and slowly add olive oil until blended well. Transfer to an airtight container and refrigerate until ready to use. (Vinaigrette keeps, refrigerated, up to 7 days. It's great on salads, fish and chicken.)
  • For the apple cider vinaigrette: Combine vinegar, honey and 1 tablespoon house seasoning in a blender. With blender on high, slowly add oil until well blended. Remove and store in an airtight jar, refrigerated, for up to 3 months.
  • For the corn relish: Combine the corn, peppers, onion, cilantro, 1 tablespoon house seasoning and 1/2 cup apple vinaigrette in a bowl. Refrigerate until ready to use.
  • For the avocado hoe cakes: Mix together cornmeal, buttermilk, onion, oil, pepper, cilantro, eggs, avocado and jalapeno in a bowl.
  • Add just enough frying oil to a skillet or griddle to coat the bottom and heat over medium-high heat. Drop about 2 tablespoons batter into the skillet for each hoe cake. Cook until browned, about 2 minutes, then turn and brown the other side, 2 more minutes. Repeat with remaining batter.
  • For the Southern poached seafood: Add oil to a saute pan and heat over medium-high heat. Place shrimp in heated pan and place lobster meat in same pan, keeping shrimp and lobster in separate corners of the pan. Add crab boil seasoning, seafood seasoning and 1/2 cup water. Cook shrimp and lobster until translucent, about 2 minutes, then add crab meat, also keeping separate, and continuing to cook until heated through, about another 30 seconds. Transfer seafood to a small platter, keeping separate, and refrigerate to cool.
  • Place about 3/4 cup arugula in the center of a plate and top with 1/4 cup corn relish. Off to the side, place 3 warm avocado hoe cakes. Atop each avocado hoe cake, place a different type of chilled seafood. Drizzle each topped hoe cake with mango vinaigrette and drizzle additional mango vinaigrette on the plate as desired. Repeat with remaining ingredients.

SEAFOOD SALAD WITH CRAB LOUIS DRESSING



Seafood Salad With Crab Louis Dressing image

I found this in a booklet called Garden Fresh Salads and Vegetables. A perfect summer seafood pasta salad.

Provided by CJAY8248

Categories     Crab

Time 22m

Yield 10 cups, 10 serving(s)

Number Of Ingredients 10

2 cups small shell pasta
3/4 cup fresh crabmeat
1 (10 ounce) package frozen cooked shrimp, thawed and drained (I used fresh salad shrimp)
1/2 cup celery, sliced
1/2 cup ripe olives, quartered
1/2 cup green pepper, chopped
3/4 cup chili sauce
1/2 cup mayonnaise
lettuce leaf
5 tomatoes, cut into sixths

Steps:

  • Cook macaroni to desired doneness as directed on package. Drain; rinse under cold water.
  • In a large bowl, combine cooked macaroni, crab, shrimp, celery, olives and green pepper. Cover; refrigerate at least one hour. In small bowl, combine chili sauce and mayonnaise. Cover; refrigerate at least one hour.
  • Line individual salad bowls with lettuce leaves. Place about 1 cup salad in each bowl. Garnish each salad with 3 tomato wedges and serve with dressing. Note: This must be refrigerated at least one hour.

Nutrition Facts : Calories 185.4, Fat 5.4, SaturatedFat 0.8, Cholesterol 58.8, Sodium 488.4, Carbohydrate 24.1, Fiber 3, Sugar 5.1, Protein 9.7

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