Best Shrimp Louis Recipes

CRAB AND SHRIMP LOUIS

Steps:

• Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• Evenly divide the lettuce, cucumbers, crab, shrimp, avocado, tomatoes and eggs between 4 salad plates.
• Prepare the dressing by whisking together the mayonnaise, chili sauce, relish, salt and pepper. Spoon dressing over the salad and garnish with parsley and lemon.

SHRIMP OR CRAB LOUIS

Steps:

• Whisk all dressing ingredients together and season with salt and pepper.
• Prepare four large bowls.
• Divide the shredded lettuce in the bowls.
• Divide and top with seafood, then place egg wedges and tomatoes around the seafood, with a lemon wedge.
• Pass the dressing on the side.
• Delicious!

SHRIMP LOUIS PASTA SALAD

Steps:

• Cook pasta according to package directions; drain.
• Rinse with cold water to cool quickly; drain well.
• Meanwhile, in a large bowl, whisk together mayonnaise, ranch dressing, seafood cocktail sauce,lemon juice, Worcestershire sauce and salt& pepper.
• Stir in cooled pasta and remaining ingredients.
• Serve immediately or cover and refrigerate.

ROASTED SHRIMP COCKTAIL LOUIS

Steps:

• Preheat the oven to 400 degrees F.
• Dry the shrimp well with paper towels. Place them on a sheet pan with 1 tablespoon olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper, toss well, and spread them out in one layer. Roast for 10 minutes, until firm and just cooked through. Set aside to cool.
• Meanwhile, in a medium bowl, whisk together the mayonnaise, chili sauce, lemon zest, lemon juice, horseradish, Sriracha, Worcestershire sauce, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir in the scallions and capers. Arrange the shrimp on a platter with the sauce in the middle for dipping. Offer a separate bowl for the discarded shrimp tails.

SHRIMP LOUIS

Steps:

• Whisk mayonnaise, chili sauce, mustard, lemon juice and lemon peel in small bowl to blend. Season dressing with salt and pepper. Arrange greens on 2 plates. Top greens with 1 avocado half, rounded side down. Fill avocado cavities with shrimp. Spoon dressing over; sprinkle with green onion.

CRAB & SHRIMP LOUIS SALAD

Steps:

• 1. 4 eggs 1 head iceberg lettuce, shredded 1/4 cucumber, thinly sliced 1/2 pound crabmeat 8 ounces cooked shrimp 1 avocado - peeled, pitted and sliced 8 cherry tomatoes, halved 2/3 cup mayonnaise 1/3 cup hot chile sauce 2 tablespoons sweet pickle relish salt and pepper to taste 1 tablespoon chopped fresh parsley 1 lemon - cut into wedges, for garnish
• 2. Directions 1. Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. 2. Evenly divide the lettuce, cucumbers, crab, shrimp, avocado, tomatoes and eggs between 4 salad plates. 3. Prepare the dressing by whisking together the mayonnaise, chili sauce, relish, salt and pepper. Spoon dressing over the salad and garnish with parsley and lemon.

CITRUS-MARINATED SHRIMP WITH LOUIS SAUCE

Steps:

• Mix all sauce ingredients. Cover and chill.
• Combine lemon halves, next 3 ingredients, and salted water to cover in a Dutch oven. Bring to a boil; add shrimp, and cook 2 to 3 minutes or just until shrimp turn pink. Plunge shrimp into ice water to stop the cooking process; drain.
• Peel shrimp, leaving tails on. Devein, if desired.
• Combine orange juice and next 9 ingredients in a large shallow dish or heavy-duty zip-top plastic bag. Add shrimp, cover or seal, and chill 25 minutes. Drain off liquid. Serve shrimp over lettuce leaves with Louis Sauce. Garnish, if desired.

CRAB, SHRIMP OR LOBSTER LOUIS RECIPE

Steps:

• Louis Sauce: In a small bowl, whisk together sour cream, chili sauce, parsley, tarragon, shallot, salt and pepper to taste. Add lemon juice. Cover and refrigerate at least 1 hour to let the flavors meld. Just before serving, place crab meat, shrimp or lobster in a medium bowl. Pout in sauce; toss gently with a rubber spatula or your hands, taking care not to break up the lumps of crab or lobster. Arrange greens on a large chilled platter; spoon seafood mixture into the center. Arrange your choice of optional garnishes around the edges.

SHRIMP LOUIS PLATTER SALAD

Steps:

• On large serving platter, arrange cabbage, shrimp, bacon, bell pepper and avocado. Drizzle dressing over salad.

GRILLED SHRIMP LOUIS SALAD

Steps:

• Heat gas or charcoal grill. On each of two 12-inch metal skewers, thread shrimp, leaving 1/4-inch space between each shrimp. Brush with oil. Sprinkle with 1/8 teaspoon salt.
• Cover and grill kabobs over medium heat 4 to 6 minutes, turning once, until shrimp are pink and firm. Remove shrimp from skewers.
• On 2 serving plates, place lettuce. Top with celery, bell pepper, tomatoes and grilled shrimp.
• In small bowl, mix all dressing ingredients, adding enough milk for desired consistency. Spoon dressing onto centers of salads.

CRAB AND SHRIMP LOUIS

Steps:

• 1. Combine the lettuce, eggs, cucumbers, crab, shrimp, avocado, and tomatoes, and toss well.
• 2. Prepare the dressing by whisking together the mayonnaise, chili sauce, relish, salt and lemon pepper. Add to the salad, and gently toss until well coated.
• 3. Divide evenly among 4 salad bowls, garnish each serving with green onions and a lemon wedge. Serve chilled.

SOUTH BEACH SHRIMP LOUIS

Steps:

• To make the shrimp:.
• Drop the shrimp into boiling water flavored witha little salt and lime juice. Cook til just pink, usually 1-2 minute Drain and cool slightly; shell and devein. Place in a bowl; cover with plastic wrap and chill.
• Arrange lettuce leaves to cover two large dinner plates (at Joe's, this is made on large oval plate). Place a mound of shrimp on one side and a mound of garbanzo beans on the other. Place tomato slices in the four "corners" of the plate. Cut the eggs lengthwise in quarters and place a quarter next to each tomato slice. Place a lemon half at the end of each plate and 2 olives at the top and bottom. Place the green pepper rings at the edges. Cover and chill if not serving immediately.
• To make the Louis dressing:.
• Combine the mayonnaise, chili sauce, grated onion, parsley, salt, black pepper, cream, Worcestershire sauce, and Tabasco sauce. Stir until blended. Chill, covered, until serving time. If too thick, stir in a little more cream. Serve dressing in a small sauce-boat beside the shrimp.
• This is a good-looking plate. The Louis dressing can be used for other cold seafood, too. Louis dressing contains a large amount of mayonnaise, but is not a problem if used as a dip. Don't eat it like soup!

BUBBA GUMP'S MAMA'S BEST SHRIMP LOUIS

Steps:

• Bring water to a boil; add shrimp, and cook 3-5 minutes, or until shrimp turns pink.
• Drain well; rinse with cold water.
• Chill.
• Peel and devein shrimp.
• Cover and chill thoroughly.
• Combine mayonnaise and next 7 ingredients; stir well.
• Pour mayonnaise mixture over shrimp, and toss gently.
• Line a shell shaped bowl or salad bowl with leaf lettuce; top with shredded iceberg lettuce.
• Spoon shrimp mixture evenly over shredded lettuce.

CRAB AND SHRIMP LOUIS

Steps:

• Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• Evenly divide the lettuce, cucumbers, crab, shrimp, avocado, tomatoes and eggs between 4 salad plates.
• Prepare the dressing by whisking together the mayonnaise, chili sauce, relish, salt and pepper. Spoon dressing over the salad and garnish with parsley and lemon.

SHRIMP LOUIS PASTA SALAD

Steps:

• Cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well.
• Meanwhile, in a large bowl, whisk together mayonnaise, ranch dressing, seafood cocktail sauce, lemon juice, Worcestershire sauce and salt & pepper.
• Stir in cooled pasta and remaining ingredients. Let it chill in the fridge for a few hours to let the flavors develop.
• Makes about 8 servings

SHRIMP LOUIS DIP

Steps:

• Blend all above ingredients until mixed.
• Cover bowl and refrigerate.

SHRIMP LOUIS SALAD

Steps:

• In medium bowl stir together yogurt, chili sauce and lemon peel. Add shrimp and green pepper. Toss to coat. Serve with crackers.