Shrimp Louie

 


Shrimp Louie

Ingredients

Louie Dressing:

▢½ cup (120 ml) mayonnaise

▢2 tablespoons (30 ml) ketchup

▢¼ cup (60 ml) sour cream

▢1 tablespoon fresh lemon juice

▢1 tablespoon white vinegar or apple cider vinegar if you prefer

▢1 teaspoon Worcestershire sauce

▢1 tablespoon honey

▢½ teaspoon smoked paprika

▢½ teaspoon salt adjust to taste

▢¼ teaspoon ground black pepper

For the Shrimp:

▢1 tablespoon olive oil (not extra virgin), or avocado oil

▢1 pound (450 g) raw shrimp (after peeling), peeled and deveined, any size (I used 31-40 per lb)

▢½ teaspoon Cajun seasoning or smoked paprika

▢Salt and pepper to taste

Salad Assembly:

▢4 hard-boiled eggs peeled and quartered

▢1 heart romaine lettuce washed and chopped

▢1 cup cherry tomatoes halved

▢1 avocado sliced

▢2 tablespoons capers

Instructions

For the Louie Dressing:

In a mixing bowl, whisk together mayonnaise, ketchup, sour cream, lemon juice, vinegar, Worcestershire sauce, honey, smoked paprika, salt, and pepper. Mix well.

Chill the dressing in the fridge for at least an hour. Chilling is strongly recommended to allow the flavors to meld. Taste the dressing, and adjust seasonings to your preference (if needed)

For the Shrimp:

Heat oil in a skillet over medium heat. Add the shrimp to the skillet, season with salt, cajun seasoning (if using), and black pepper and sauté until it turns pink and cooked through, about 3-5 minutes depending on shrimp size. Do not overcook the shrimp. Remove onto a bowl.

Salad Assembly:

In a large salad bowl, lay out the chopped romaine lettuce.

Top with sautéed shrimp, cherry tomatoes, avocado slices, and hard-boiled eggs.

Sprinkle with capers. Serve with the chilled Louie dressing on the side or drizzled on top.

 

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