Another summer salad.
(Knee update: I really thought I would be back to cooking up a storm by now but this rehab on the new knee is taking longer than I though and I’m so glad that I cooked like a mad scientist before surgery so I would have some new things to post.)
On any trip to Chicago I’m always going to come back with ideas for a new recipe or two to try.
We recently returned from seeing our son and his family. Piece Brewery & Pizzeria will always be on our list of places to go and we did eat there the first night. Their large pizzas is the size of a full sheet pan if you know what that is and we did our best trying to finish it off. We had dinner one night at Leopold where we had some delicious fried veal sweetbreads served with honey cornbread and mustard gravy, a rabbit and duck rillette with Kriek Jelly (making this soon), and the most wonderful chocolate pave that I will also attempt to make the next time I need a great little dessert.
For brunch on Sunday, we went to Mindy’s Hot Chocolate and as always I’m looking around the menu for something other than eggs. There were a lot of different things on the menu like lamb and scalloped potato bake, brioche French toasts with rhubarb and lime curd whipped cream, and the warm doughnut strips coated with cinnamon sugar and house made raspberry preserves were fantastic. Check out their menu for some ideas of your own. Mindy recently won the James beard award for 2012.
I settled on the Shrimp Louie Salad with baby head lettuce, grilled shrimp, avocado, crumbled farm egg, chopped bacon and Louie dressing. I’ve decided to add some baby cucumbers and some sweet grape tomatoes to the mix. I shredded my head lettuce along with a little shredded romaine for additional contrast of color. All I can say is it turned out scrumptious and why had I never heard of a Shrimp Louis Salad.
Mindy’s grilled her shrimp which is my favorite way of doing shrimp that is going on a salad. The shrimp got sprinkled with some chili lime seasoning that I picked up at Williams and Sonoma but you could just as easily use salt and pepper or some lemon pepper seasoning.
I hope you will enjoy trying this recipe. If you do, please leave a comment below if you have any suggestions.
I used a little channel knife to cut strips down the sides of the cucumber. When you cut the slices you get a pretty design on the slice.
Chopped and ready for the salad.
The dressing was quick to mix and very tasty.
I sprinkled the shrimp skewers with some Williams Sonoma Citrus Lime Rub but you can use any kind of seasoning on it.
Shrimp Louie Salad
8 x-large shrimp per salad, peeled and grilled
shredded head lettuce
romaine lettuce, washed and cut in thin strips like the head lettuce
1 c. grape tomatoes, halved
1/2 small red onion, sliced very thin
2 mini bell peppers, orange, red or yellow
2 hard boiled eggs, finely chopped
1/2 lb. bacon, chopped and fried
1 baby cucumber, thinly sliced or regular cucumber
black olives, or green pimento stuffed (I used kalamata and they were really salty)
1 avocado, sliced thin or cubed
lemon wedges, for garnish
Louie Dressing, recipe beow
Sprinkle the shrimp with salt and pepper or any other seafood type rub. I used a Citrus Lime Rub that I had from Williams Sonoma. Put 4 shrimp per skewer. Grill or cook in a skillet until pink. Set aside.
To plate the salad fill your plate with the shredded lettuce. Start adding the other ingredients and top with grilled shrimp. Drizzle with dressing. Serve with lemon wedges and additional dressing on the side.
1 c. mayonnaise
1/2 c. heavy cream
2 Tbsp. flat leaf parsley
2 Tbsp. chili sauce
1 Tbsp. Worcestershire sauce
1 Tbsp. catsup
1/4 tsp. cayenne pepper
1 Tbsp. A-1 steak sauce
1 tsp. lemon juice
salt and pepper to taste
Combine all the ingredients for the dressing and blend until smooth. Chill until needed.