Shrimp-Louis-Salad-2578

Mom’s Favorite Shrimp Salad: The California Louie

By Sally on May 06, 2012

fish & seafood, Salads and Dressings, the daniel plan,

2 Comments

She taught me to scramble eggs, make perfect white sauce and chicken soup. How I miss being in the kitchen with my mom. In her honor, I’m making her favorite shrimp salad for Mother’s Day – the classic Shrimp Louie, California style.

Your Time, The Most Valuable Gift

The best thing you can give your mom on Mother’s Day is your time. Don’t spend all day in the kitchen. Spend time with her by being present. She won’t be around forever.

Mom’s Favorite Shrimp Salad

If you asked my mom where she wanted to go for lunch, she’d say The Fish Company in Los Alamitos, CA. She always ordered the seafood and avocado Louie salad. In her honor, I’ve created my version of the recipe using the classic components.

This shrimp salad is a west coast classic and it’s easily assembled for a terrific Mother’s Day lunch. You’ll spend minimal time in the kitchen. Gather your ingredients the day before, hard boil a few eggs, make the dressing and you’re practically ready.

Easy Assembly, Healthy Salad

Often done with pricey Dungeness crab, bay shrimp is an economical option for this salad. Cooked bay shrimp are available at most seafood counters and markets. They also come cooked and frozen, ready to go by quick thawing under cold water.

To create the salad you’ll need sturdy lettuce greens like romaine, tomatoes, hard-boiled eggs, avocado, shrimp and the traditional dressing. I like to add crisp, sweet Persian cucumber slices and a few asparagus spears for crunch and color.

According to The Food Lovers Companion, classic Louie dressing is a combination of mayonnaise, chili sauce, cream, scallions, green peppers, lemon and seasonings. My variation uses Vegenaisemy favorite mayo for it’s light, clean taste. I skip the green peppers (because my family won’t touch them) and skip the cream to reduce fat. The scallions (or chives), can be added to the dressing or sprinkled on top of the salad as garnish.

If You Can Take the Heat

To give the dressing some kick, I use Sriracha, a prepared hot chili sauce. It’s available in most markets. Use it sparingly, unless you like food spicy. It’s really hot (at least for me, I’m a heat wimp). You can also use Tabasco. This dressing is so good that while we were shooting the photo I couldn’t stop dipping cucumber slices in it and eating them, so it works as a good dip for raw veggies too.

If you are a heat lover, see the link below for a homemade Sriracha sauce recipe from our friends Todd Porter and Diane Cu. They publish  White on Rice Couple.

This Mother’s Day, spend time with your mom instead of in the kitchen. Relax together, share old memories and create new ones. And by all means, take photos. She won’t be around forever.

Other Fun Links:

History of classic salads and dressings, a fun read and good one to bookmark.

2 Comments

Leave a Comment
Jamie | May 7, 2012 at 10:19 am

I don’t even know where to start with this lovely post. What a beautiful thought to make this dish your mom loved…and what a fantastic recipe. As a shrimp lover, this dressing is amazing! I wish I lived close enough to my mom to be able to share a dish like this with her.

Madonna | May 7, 2012 at 5:53 pm

My nephew orders this anytime we can find it on a menu. Guess I will have to make it for him. Sriracha is a nice touch. Yum.

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