New Shrimp Louie Poached Shrimp Salad Recipes

Steps:

• For the dressing: Whisk together the mayonnaise, ketchup, horseradish, lemon juice, sugar, vinegar, Worcestershire and a pinch each of salt and pepper in a small bowl until smooth. Refrigerate until ready to use.
• For the salad: To make medium-boiled eggs, put the eggs in a small saucepan and cover with cold water. Bring to a boil, then remove from heat, cover and let stand 5 minutes. Transfer to an ice bath. Remove the shells once cool and quarter each egg lengthwise.
• Heat a large skillet over medium high. Put the shrimp to a medium bowl, sprinkle with the Old Bay Seasoning and toss to coat. Swirl the oil into the skillet, then stir in the shrimp and cook, tossing occasionally, just until pink and firm, 3 to 4 minutes. Transfer to a large bowl and reserve.
• Put the lettuce, tomato, cucumber and avocado in a second large bowl. Season with 1 pinch each salt and pepper. Dress with about 1/2 cup of the dressing and toss gently to coat the vegetables. Divide onto 4 plates and arrange the shrimp and medium-boiled eggs on top before serving. Serve the remaining dressing on the side.

Steps:

• Bring a large pot of salted water to a boil. Add green beans and cook until bright green and just tender, 2 minutes or so. Remove from water and transfer to a plate to cool. (No need to use an ice bath, but if you want to, go for it.)
• Add shrimp and cook until bright pink and just cooked through, 2 to 4 minutes depending on the size of the shrimp. Transfer to a plate to cool. Once the shrimp are cool enough to handle, peel.
• Return the water to a boil and gently lower in eggs. Boil for 6 to 7 minutes (6 for runnier yolks, 7 for slightly firmer). Remove from heat and run under cold water for a minute or two. (Feel free to place them in an ice bath, if you wish, but I find very cold running water does the trick.)
• Combine shallot, tarragon and lemon juice in a small bowl and season with salt and pepper.
• To assemble the salad, arrange the lettuce on a large serving platter or in a shallow bowl and scatter with radishes, avocado, green beans and shrimp. Spoon shallot mixture over everything and drizzle with olive oil. Peel and halve the eggs and nestle in the salad. Serve with aioli or mayonnaise alongside for individual dressing.

Steps:

• For the shrimp: In a large saucepan, combine 2 1/2 quarts water with the salt, red pepper flakes, black peppercorns, garlic, bay leaves, lime and parsley. Stir to combine and bring to a simmer. Remove from the heat and allow the liquid to cool for a few minutes (dropping shrimp in hot, but not boiling, water yields more tender shrimp). Prepare and clean the shrimp by running a small, sharp knife down the length of the shrimps and removing the dark vein. Add the shrimp to the poaching liquid and allow them to sit and steep in the liquid, off the heat. (Cooking the shrimp in the shell yields more flavor.) Leave for about 5 minutes until they are cooked through and completely pink. Use a slotted spoon, or spider, and remove the shrimp and drain well. Refrigerate until cool, and then peel and discard the shells before serving with the salad.
• For the dressing: Combine the mayonnaise, sour cream, basil, parsley, green onions, lemon juice, anchovy paste and garlic in a food processor and puree. Thin with water as required, using only 2 tablespoons at a time. Taste and season with salt and pepper.
• For the salad: Wash the lettuces and roughly chop the romaine hearts. Tear the Bibb lettuce leaves into bite-size pieces. Cut the cucumber lengthwise down the middle, and then slice in 1/4-inch slices on the bias. Toss the salad ingredients together with the shaved red onion, pepperoncinis, green onions, bell peppers and cucumber. Top with the shrimp. Dress lightly with the dressing.

Steps:

• Bring a medium pot of salted water to a simmer. Slice one of the lemons and add to the pot, along with the shrimp. Simmer, never letting the water boil if you can help it, until the shrimp turn opaque, 2 to 4 minutes, depending on their size. Drain well, and discard the lemon slices. If you like, you can chop the cooked shrimp into smaller pieces.
• Grate the zest from the remaining lemon into a large bowl. Halve the naked lemon and squeeze the juice into the bowl. Whisk in the mayonnaise and oil.
• Add the celery, onion, herbs and cooked shrimp, tossing to combine. Season to taste with salt and pepper. Cover and refrigerate until ready to eat. Serve with lettuce and avocado, if you like.