Here is the recipe for the Shrimp Louis salad that I had pictured in my earlier post. It makes for a great lunch, I serve it to friends during the Dungeness crab season which is about to start on December 1. Cant wait! Crab or Shrimp Louis Crab Louis and Shrimp Louis can be found at every wharf and all of the better hotels and diners up and down the coast. While not having as neat an origin story as the Cobb, its vintage is even older, going back to at least the teens of the twentieth century. Some say it was served at Solaris restaurant and the St. Francis Hotel in San Francisco. Whatever, its a California classic. • 1/2 lbs. lump crabmeat (Dungeness if you want to be traditional) or bay shrimp • 2/3rds of a head of bibb or Boston lettuce • 1 avocado, halved, pitted and peeled • 1 small tomato, cut into wedges, or a few cherry tomatoes • 1 hard-boiled egg • Louis Dressing Arrange the lettuce on a plate, a few large leaves on the bottom with the smaller ones torn up on top. Arrange wedges of avocado, sliced or wedges of egg, and wedges of tomato or cherry tomato around the edge in an attractive fashion. Mound the shrimp or crab in the center. Serve with the dressing in a pitcher on the side. Serves 1 or 2. Though not traditional, cucumber and jicama both make good additions to this salad, giving something cool to clear the palate. Langostino also substitute well for the shrimp, making an excellent Lobster Louis. Louis Dressing Heres the classic recipe: • 1 1/2 cups mayonnaise • 1/4 cup chili sauce • 3 tablespoons finely minced green onions (include some green tops) • 3 tablespoons finely minced green pepper • 1 tablespoon fresh lemon juice • 1 1/2 teaspoons Worcestershire sauce • 1/4 teaspoon hot pepper sauce Whisk together all ingredients in a large bowl. This recipe goes back to the teens of the twentieth century, so theres a few things that can be done to modernize it without affecting the taste. First off, weve had blenders since the thirties. Theres no sense in doing all that fine mincing when a blender will do it better. Second, while grocery stores do indeed still stock Chili Sauce, this quaint and exotic old ingredient is simply mild cooked down salsa. If you run equal proportions of salsa and ketchup through the blender with a dose of Tabasco sauce, you will have something either identical or superior to the taste of chili sauce with minced green pepper. Similarly, fresh tomatoes can be substituted into the mix. What youre looking for is a mixed sauce of mayonnaise, tomato, lemon, green pepper, onion, and chili pepper, smooth and pink with little green flecks in it, tasting like Thousand Island dressings bad-ass big sister. Alternately, you could throw some cocktail sauce and Tabasco into regular Thousand Island and zip it up into a descent dressing for seafood, which is what differentiates Thousand Island from Louis Dressing. I use Heinz Chili Sauce but I add a little extra tabasco, just because we like it hot!
Posted on: Sun, 09 Nov 2014 22:12:44 +0000
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