Thursday, August 16, 2018

Shrimp Louis on the Water

By Cal Orey
Feeling the chill in the air at dawn almost lured me into baking a pre-autumn apple cake. But hey, it’s still summertime so Fuji apples sufficed. Instead of me baking for you, I’m dishing up some more clean food to keep us energized and happy. And that spells greens and shellfish.
Ever notice how your favorite foods spawn memories? 

Well, this week on a late summer afternoon when I made this West Coast classic dish, my mind took me back to a past chapter in life. Enter Santa Cruz Mountains... I was living in an amazing home amid towering redwood trees, and the gourmet kitchen boasted a view of the San Lorenzo River. One glitch, though—my next-door neighbors were the landlords and their dog didn’t get along with my Lab. I thought I could mend the problem without a fence and dinner invite. I fried chicken, put together a Shrimp Louis, and baked an apple pie. The food was pricey (which I couldn’t afford) and the meal went well. In fact, the following week the couple reciprocated and served me a meal. It was a casserole dish of mystery meat and canned beans. The end result: Our dogs never got along and within six months my life on the river was washed up and I moved back to the flat land. Blame it on the no name casserole, definitely not my fish fare!
This week I’m treating you to a Shrimp Louis, the kind I savored in San Francisco. I put a fresh spin on it and you will have the name of each ingredient.  
Louis Dressing
¾ cup mayonnaise
1-2 tablespoons ketchup
2 teaspoons scallions
2 tablespoons bell pepper, chopped
1 teaspoon fresh lemon juice
1 teaspoon fresh Italian herbs
2 hard-boiled eggs, chopped
6-8 ounces jumbo shrimp, cooked
2-2 ½ cups baby spinach lettuce, chopped
½ cup avocado, slices
½ cup tomatoes, slices
Lemon slices (for garnish)
Parmesan cheese shavings (optional)
In a bowl, mix all salad ingredients. Keep it chunky after folding in eggs. Chill in fridge for at least one hour. When ready to make your shrimp salad, add remove tails from shrimp (get from your butcher) and add to dressing. Mix well. Place spinach on plates, top with shrimp. Place avocados, tomatoes, avocado, tomatoes nicely around the mound. Garnish with lemon and cheese. Serve with slices of warm artisan French bread. Serves 3-4.
Iceberg lettuce is more classic but spinach is better for you. This salad with roots in California by a variety of chefs, is easy to put together and truly fail-proof, whether you’re trying to impress your neighbors with a good meal or make yourself smile while the weather is still warm and that summer feeling is still lingering in the air. After your fish salad, dish up sliced apples  with iced tea and citrus slices to keep it healthy. Yes, decadent  baked goods are coming soon as fall arrives!

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