Shrimp Louie
For the shrimp:
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½ pound 16/20 or U/15 shrimp, peeled and deveined
1 lemon
1 tablespoon Old Bay
1-2 bay leaves
kosher salt
For the salad:
Boston Bibb lettuce leaves, rinsed and dried well
¼ Florida avocado, cut into thick slices or chunks
tomatoes, cored and into chunks or wedges
hard boiled eggs, cut in quarters
Russian dressing
For the Russian dressing:
½ cup mayonnaise
2 tablespoons ketchup
a couple dashes Worcestershire
a couple dashes hot sauce
juice of ½ lemon
To poach the shrimp:
Fill a pot 2/reds of the way with water. Squeeze the lemon juice into the pot and add the lemon halves. Add the Old Bay and bay leaf. Season with a heavy pinch of salt. Bring to a boil. Cook the shrimp until cooked through. Remove immediately and cool in an ice water bath for a couple of minutes to stock the cooking process. Remove and dry off.
Keep the shrimp cold until ready to serve. Prepare the remaining ingredients and the Russian dressing. To make the Russian dressing, whisk together the mayonnaise, ketchup, Worcestershire, hot sauce and lemon juice.
To serve, place the lettuce down on your serving platter or plate. Top with the avocado, tomatoes and hardboiled egg. Toss the shrimp in as much Russian dressing as desired and place down on your serving platter or plate.