Shrimp Louie Sandwich Recipes

AMAZING SHRIMP LOUIE SALAD

Steps:

• *For the perfect hard-boiled egg, courtesy of AB: Place a steamer in a large sauce pan with a well-fitted lid. Bring about 1/4 inch of water up to boiling. Place no less than 3 and no more than 6 eggs in the steamer. Cover and steam for 12 minutes. Remove eggs from steamer and drop directly into iced water. The eggs will be firm but tender, easy to peel, and will have a solid and creamy but not dry yolk. Thanks, AB!
• Place your salad bowl in the freezer for 30 minutes before assembling the salad. All the ingredients should be well-chilled before beginning.
• Begin assembling the salad with the lettuce.
• Add the cucumber slices, tomato halves, asparagus spears, black olives, and sliced hard-boiled egg.
• Top with shrimp.
• Serve dressing in a separate container so the diner can use as much dressing as they prefer.

GRILLED SHRIMP LOUIE

Steps:

• Place mayonnaise, ketchup, creme fraiche, 1 tablespoon lemon juice, cider vinegar, brown sugar, paprika, salt, cayenne pepper, Worcestershire sauce, green onion, and parsley in a bowl. Whisk together until ingredients are well combined. Cover and refrigerate until thoroughly chilled, 2 to 3 hours.
• Drizzle olive oil and juice from half a lemon over the shrimp just before grilling. Sprinkle with salt and smoked paprika. Gently but thoroughly toss until shrimp are coated.
• Preheat an outdoor grill for high heat and lightly oil the grate.
• Grill over hot coals until shrimp are pink and flesh is opaque, about 2 minutes per side. Transfer to a dish and refrigerate until shrimp are chilled, about 30 minutes. You can remove shrimp tails or leave them on.
• Divide romaine lettuce among serving bowls. Arrange cherry tomatoes, avocado slices, and egg halves on top. Season with salt and pepper. Ladle on about 1/4 cup to 1/2 cup dressing on the vegetables, and top with the shrimp and sliced green onions. Drizzle additional dressing over the shrimp, if desired.

SHRIMP-LOUIE SANDWICH

Steps:

• In a bowl, stir together ketchup, lemon juice, paprika, chili powder, 1 teaspoon salt, and 1/4 teaspoon pepper. Melt butter in a small saucepan over medium-low heat. Add shrimp and cook, gently stirring, just until warmed through but not hot, 1 to 2 minutes. Transfer to bowl with ketchup mixture; stir to combine.
• Gently fold in scallions and avocado; season to taste. Lightly brush one side of each bread slice with melted butter. Sandwich shrimp mixture and lettuce leaves between buttered sides of bread slices; serve immediately.