Shrimp Louis

The west coast of the United States is believed to be the origin of the crab Louis because of the abundance of the delectable Dungeness crab. The seafood Louis added Oregon bay shrimp and the shrimp alone version came about to make it more affordable.
Where and when was Crab Louis first served? Even the best food historians can’t nail this one down for certain. Most agree the Louis began appearing on menus of finer West Coast establishments between the turn of the 20th century and World War I. Credit for its creation is deadlocked between the Olympic Club in Seattle and San Francisco’s Solari’s restaurant or St. Francis Hotel.
Even though the origin may be hard to place, the popularity of this American derivation of the niçoise salad is still a favorite. The variety of ingredients differs from restaurant to restaurant and it may contain black olives, red or green peppers, sweet pickles, cucumbers, artichoke hearts etc. but the seafood is always the star heaped lavishly on top of the greens.My variation features romaine mix and coleslaw mix to beef up the nutrients lacking in the traditional iceberg lettuce.This recipe is gluten-free, low in fat, heart healthy and very satisfying.
PRINT Shrimp Louis Recipe from MS Word

Shrimp Louis

Yield: 2 generous servings

12 oz. bay shrimp meat
6 oz. fat free Thousand Island dressing
6 oz. coleslaw salad mix
3 oz. Romaine mix lettuce
4 dill pickle spears
2 hard cooked eggs (shelled)
4 stalks of steamed asparagus
1 large tomato quartered
1 lemon quartered
Salt and fresh cracked black pepper to taste

Make a bed of half your romaine salad mix and 3 oz. of the coleslaw mix. Add shrimp, salt and pepper, egg, pickle spears, asparagus2 tomato wedges and two lemon wedges as pictured. Serve dressing on the side. Repeat for the second salad.

© 2011 Aron David Bradley
http://www.boomercuisine.com