Friday, August 12, 2011

Shrimp Louie

The Shrimp Louie salad originated on the west coast and was all the rage during the mid 1900's. My mother kept a diary on her honeymoon and she included every item of food they enjoyed on their special trip down the coast. She must have listed Shrimp or Crab Louie at least 5 times! I had always been fascinated by this salad and it's former popularity. I did some research and found this recipe which I think is spot on and delicious! Perfect for summer dining when fresh shrimp are in season. I opted to serve my salad individual style in a red cabbage bowl with butter lettuce and dressing on the side, they were a huge hit!

Shrimp Louie
1 cup mayonaise
1 T. tarragon vinegar
3 T chili sauce
1 tsp. Worcestershire sauce
2 T. chopped pimento
1 clove of garlic, crushed
1 tsp. salt
1 tsp. powdered sugar
1 tsp. paprika
1/4 tsp. mustard
Lettuce leaves
Shrimp, cooked
Tomatoes, quartered
Hard cooked eggs, quartered

Combine mayonaise, vinegar, chili sauce and Worcestershire sauce. Mix in pimento, garlic, salt, sugar, paprika and mustard. Mix well: refrigerate, covered. Arrange lettuce leaves on plate. Place desired amount of shrimp in center. Circle with tomato wedges and egg wedges. Pour sauce over shrimp.