The true life food blog of a home cook, self-proclaimed foodie, vino obsessed, pump wearing diva; who shows her LOVE through her food.

Classy No Lettuce Shrimp Louie

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In preparation for my wedding many years ago I decided to become a vegetarian but still included shellfish and fish in my diet. I have to say I think that was one of the hardest eating years of my life.  I wanted to help my gastrointestinal tract, maintain my weight for my dress and feel overall better.  It worked but sadly closer the wedding became the more carbs I was devouring LOL!  Fast forward to this year, I am back doing the same thing.  No I’m not trying to fit into a wedding dress but I am trying to fix my belly issues and LOOSE a few.  Now I remember why this was so hard; finding inventive/tasty things to eat and not getting bored with the same old foods. Ina Garden’s shrimp salad popped into my head the other day which was an item I served to my bridesmaids during a luncheon but I remember it was tasty but a flavor was off; the orange factor.  She used orange zest and orange juice with mayonnaise. . . .No thank you.  I decided this recipe needed to be revamped, basically an upgrade Foodie Diva fashion.  When I got in the kitchen to begin my recipe writing the salad became more of a Shrimp Louie recipe without the lettuce, avocado and egg.  Ina is out and Classy Shrimp Louie is in. Feel free to serve with lettuce and other vegetables but please make sure you serve the salad with a buttery Chardonnay. Please try, enjoy and Cheers!

Ingredients:

3 lbs. Peeled and Deveined Jumbo Shrimp (16-20 size)
1 tbsp. Olive Oil
1 cup Mayonnaise
1 tbsp. Lemon Zest
¼ cup Lemon Juice – Fresh
¼ cup Fresh Minced Dill
2 tbsps. Capers (small size or chop up the large)
½ cup Finely diced Red Onions
1 tsp. Minced Garlic
3 tbsps. Heinz Chili Sauce
Salt and Pepper

Directions:

Preheat the oven to 425 degrees. Drizzle olive oil on large baking sheet, place shrimp evenly and lightly season with salt and pepper. Roast shrimp for 6 to 8 minutes, just until pink, firm and cooked through. Remove shrimp from oven, and allow to cool.  In a small bowl add mayonnaise, lemon zest, lemon juice, dill, capers, onions, garlic, chili sauce, and a pinch of salt and pepper; whip sauce together.  Place shrimp in a bowl, and add the sauce.  Place in the refrigerator to chill.  Prior to serving, taste to ensure you have added enough salt and pepper.

Tags: Dressing, prawn, Salad

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