Shrimp Louis
Submitted by lkyle
Classic Shrimp Louis salad with poached shrimp, crisp asparagus, tomatoes, cucumber, and hard-boiled egg on lettuce, drizzled with a tangy yogurt-chili Louis dressing. A lighter take on the West Coast original.
YIELD
4 servingsPREP
30 minCOOK
12 minREADY
45 minBorn on the Pacific Coast and still just as elegant a century later, Shrimp Louis is the salad that deserves a comeback.
Poached shrimp get chilled and arranged over crisp lettuce with blanched asparagus, tomato wedges, sliced cucumber, and hard-boiled egg. The star, though, is the Louis dressing: a zesty blend of yogurt, light mayo, chili sauce, dry mustard, and paprika that coats everything in creamy, tangy goodness.
This lightened-up version swaps heavy mayo for yogurt without sacrificing a single bit of flavor.
Kitchen Tips
- Cook the shrimp just 3 minutes and rinse immediately in cold water to stop the cooking and keep them snappy
- Blanch the asparagus until crisp-tender, then shock in ice water to lock in that vibrant green color
- Make the dressing ahead and chill it so the flavors have time to meld together
- Arrange everything on individual plates for a restaurant-worthy presentation at home
Ingredients
Directions
Combine mustard and 1 teaspoon water into a small bowl.
Stir well.
Add yogurt, mayonnaise, chili sauce, paprika and water.
Stir well.
Cover and chill.
Bring 3 cups water to boil in a large saucepan.
Add shrimp.
Reduce heat and cook 3 minutes.
Drain well; rinse with cold water.
Chill.
Peel and devein shrimp; set aside.
Snap off tough ends of asparagus.
Remove scales.
Cover and cook in a small amount of boiling water 7 minutes or until crisp-tender and chill.
Arrange shrimp, asparagus, tomatoes, egg slices and cucumber evenly among 4 individual lettuce lined plates.
Garnish with lemon wedges.
Serve with dressing.
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