Summer is a time to relax. Many people enjoy jetting off to the beach, enjoying long afternoons in the warm waters and the cool white sands. However, not everyone can afford that luxury. Yet, even if you’re stuck in the cement jungle, there are still ways to bring the beach to you. An open air dinner party, with a seafood feast is the perfect way to conjure long summer days amidst the surf and waves.
A good way to start out the night is with Alaskan Shrimp Louie. This is a classic seafood salad that makes use of Alaska’s fresh and succulent shrimp. It’s also really simple and easy to make; it works well as a starter course or for lunch. Remember, the finer the shrimp, the better the salad, so make it Alaskan.
The ingredients you will need to gather are: 2 pounds of cleaned Alaskan shrimp, shelled, deveined and chilled, about half a cup of chopped green onions, some chili sauce, finely chopped parsley, cayenne pepper, tomatoes, quartered, sliced boil eggs (these can be omitted), mayonnaise, heavy cream, a head of lettuce, chopped or shredded.
In a medium sized bowl, mix together the green onions, mayo, chili sauce, and cayenne pepper. Next, stir in the parsley and sprinkle on salt and pepper to taste. Add the cream and fold in gently. Arrange the lettuce on a serving dish or on individual plates. Place the shrimp on the plates and spoon on the dressing. Garnish with eggs, tomatoes and lemon wedges.
Shrimp Louie, or Alaskan shrimp Louie in this case, is said to have originated somewhere on the West Coast, perhaps in Seattle or San Francisco. It generally consists of crab or shrimp, lettuce, hard boiled egg and pink Louie dressing.
A modern twist on the Alaska shrimp Louie favors adding a little more spice. Some alternatives include adding Dijon mustard and fresh lemon juice to the dressing. Additionally, avocados and baby greens can easily replace the lettuce and hard boiled eggs. However you decide to make your shrimp Louie, don’t forget to use Alaskan shrimp.