Best South Beach Shrimp Louis Recipes

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ROASTED SHRIMP COCKTAIL LOUIS



Roasted Shrimp Cocktail Louis image

Provided by Ina Garten

Categories     appetizer

Time 30m

Yield 8 to 10 servings

Number Of Ingredients 12

2 pounds large (16 to 20 count) shrimp, peeled, deveined, with the tails on
Good olive oil
Kosher salt and freshly ground black pepper
1 1/4 cups good mayonnaise, such as Hellmann's
1/2 cup Heinz chili sauce
1/2 teaspoon grated lemon zest
2 tablespoons freshly squeezed lemon juice
1 1/2 tablespoons bottled grated white horseradish, drained
2 teaspoons Sriracha
1 teaspoon Worcestershire sauce
1/4 cup minced scallions (2 scallions)
2 tablespoons capers, drained

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.

ROASTED SHRIMP COCKTAIL LOUIS



Roasted Shrimp Cocktail Louis image

Provided by Ina Garten

Categories     appetizer

Time 30m

Yield 8 to 10 servings

Number Of Ingredients 12

2 pounds large (16 to 20-count) shrimp, peeled, deveined, with the tails
Good olive oil
Kosher salt and freshly ground black pepper
1 1/4 cups good mayonnaise, such as Hellmann's
1/2 cup Heinz chili sauce
1/2 teaspoon grated lemon zest
2 tablespoons freshly squeezed lemon juice
1 1/2 tablespoons bottled grated white horseradish, drained
2 teaspoons Sriracha
1 teaspoon Worcestershire sauce
1/4 cup minced scallions (2 scallions)
2 tablespoons capers, drained

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.

SPICY SHRIMP AND BOK CHOY STIR FRY (SOUTH BEACH DIET PHASE 1)



Spicy Shrimp and Bok Choy Stir Fry (South Beach Diet Phase 1) image

From new book. Haven't tried. Chili-garlic sauce is a common Asian ingredient that brings a tangy hot flavor to any dish. It can be used both for cooking and as a condiment when you want a little extra heat. Look for brands with no sugar added in the Asian section of the supermarket.

Provided by Lizzie Rodriquez

Categories     Asian

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

1 1/2 lbs large shrimp, peeled and deveined
4 scallions, white and green parts thinly sliced but kept separate
2 garlic cloves, minced
2 teaspoons vegetable oil
2 lbs bok choy, sliced crosswise
2 tablespoons low sodium soy sauce
2 teaspoons chili-garlic sauce

Steps:

  • In a large bowl, combine the shrimp, scallion whites, and garlic.
  • In a wok or large non-stick skillet, heat oil over medium heat. Add shrimp mixture and cook, stirring occasionally, until shrimp turns pink and are cooked through, 3-4 minutes. Transfer to a large bowl.
  • Return the pan to medium heat. Add bok-choy, cover, and cook, stirring occasionally until crisp tender, about 3-4 minutes. Drain any liquid from the skillet and add bok choy to bowl with shrimp.
  • Return the pan to medium. Add soy sauce and chili garlic sauce; stir to combine and bring to a boil. Add shrimp mixture and toss until coated. Cook briefly just to reheat. Still in scallion greens.

BIG EASY SHRIMP



Big Easy Shrimp image

Make and share this Big Easy Shrimp recipe from Food.com.

Provided by WendyMaq

Categories     Healthy

Time 55m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb medium shrimp, peeled and deveined
2 slices turkey bacon or 2 slices Canadian bacon
1 onion, chopped
1/2 green bell pepper, chopped
1 celery rib, chopped
1 garlic clove, minced
1 (16 ounce) can chopped tomatoes
1 bay leaf
1/2 teaspoon ground black pepper
1 teaspoon Worcestershire sauce
1 teaspoon hot pepper sauce

Steps:

  • Cook bacon in large skillet over medium heat until crisp. Place on paper towel to drain.
  • Over medium heat, in hot drippings, cook onion, bell pepper, and celery for 5 minutes or until tender.
  • Stir in garlic and cook for one more minute.
  • Add tomatoes with juice, bay leaf, black pepper, Worcestershire sauce, and hot-pepper sauce.
  • Heat to boiling, then reduce to low and simmer for 20 minutes.
  • Add shrimp and crumble in the bacon.
  • Cook for 10 minutes or until shrimp are opaque.
  • Remove bay leaf before serving.

CITRUS-MARINATED SHRIMP WITH LOUIS SAUCE



Citrus-Marinated Shrimp With Louis Sauce image

Wonderful appetizer for a warm summer night! Serve garnished with citrus slices on a bed of lettuce leaves. Cook time is chilling time. From Southern Living, Cajun Recipes.

Provided by Chef PotPie

Categories     < 60 Mins

Time 1h

Yield 10 serving(s)

Number Of Ingredients 25

2 lemons, halved
2 limes, halved
1/2 orange, halved
1 tablespoon crushed red pepper flakes
4 lbs unpeeled large raw shrimp
2 cups fresh orange juice
2 cups grapefruit juice
2 cups pineapple juice
1/2 cup fresh lemon juice
1/2 cup fresh lime juice
1 lemon, sliced
1 orange, sliced
1 lime, sliced
1 grapefruit, sliced
1 teaspoon dry crushed red pepper
lettuce leaf
1 (12 ounce) jar chili sauce
2 cups mayonnaise
2 tablespoons grated grated onions
2 tablespoons grated lemon rind
3 tablespoons lemon juice
1 tablespoon prepared horseradish
1 1/2 teaspoons Worcestershire sauce
1/4 teaspoon ground red pepper
1/2 teaspoon hot 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.

Nutrition Facts : Calories 270.9, Fat 2.4, SaturatedFat 0.3, Cholesterol 228.8, Sodium 1506, Carbohydrate 35.6, Fiber 4.2, Sugar 20.9, Protein 27.2

SOUTH BEACH THAI SHRIMP SOUP WITH LIME AND CILANTRO



South Beach Thai Shrimp Soup With Lime and Cilantro image

Appropriate for Phase I. In later phases, you can add cooked soba noodles. Substitute chopped scallions if you don't like cilantro.

Provided by TXOLDHAM

Categories     Thai

Time 27m

Yield 4 serving(s)

Number Of Ingredients 11

1 tablespoon canola oil
3 tablespoons fresh ginger, minced
1 small onion, thinly sliced
5 cups reduced-sodium chicken broth
1/4 teaspoon red pepper flakes
1 head napa cabbage, thinly sliced (about 3 cups)
1 1/2 lbs shrimp, peeled and deveined
2 tablespoons asian fish sauce
2 teaspoons lime zest
1/4 cup lime juice
1/2 cup fresh cilantro, chopped or 1/2 cup chopped scallion

Steps:

  • Heat oil in a large pot.
  • Add ginger and onion.
  • Cook, stirring frequently for about 3 minutes.
  • Add broth and red pepper flakes and bring to a low boil.
  • Add cabbage and cook for approximately 2 to 3 minutes.
  • Add shrimp, lime zest and lime juice.
  • Cook just until shrimp turns pink.
  • Serve hot sprinkled with cilantro or scallions.

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