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Category: Salads - Seafood
Prep Time: Cook Time: Total Time:
1 lb medium shrimp (or if you prefer, use peeled, pre-cooked shrimp)
1 pkg mixed salad greens (or iceberg leftover from lettuce wraps)
2 slices bacon, cooked, drained, crumbled
2 avocados, peeled, cut into 1 inch chunks
Freshly ground pepper
Dressing:
1 cup mayonnaise
1/4 cup bottled French dressing (Thousand Island may be used for variation)
1/4 cup bottled chili sauce
1 tsp prepared horseradish
1 T Worcestershire sauce
Salt and pepper to taste
Mix all dressing ingredients together and stir well. Set aside. Bring large pot of salted water to boil over high heat. (If you have Shrimp Boil, such as Zatarains, add 2 T to water). Add shrimp; reduce heat to medium-high. Cook until shrimp are pink and all floating, about 3 minutes. Drain and remove to bowl of ice water. Let cool 3 to 4 minutes and peel.
Divide lettuce between four bowls. Top each with 1/4 of the avocado; 1/4 of the shrimp; 1/4 of the bacon pieces. Top with Freshly ground pepper. Pass dressing separately. Serve with your favorite artisan bread.
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SHRIMP LOUIE SALAD
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Category: Salads - Seafood
Prep Time: Cook Time: Total Time:
1 lb medium shrimp (or if you prefer, use peeled, pre-cooked shrimp)
1 pkg mixed salad greens (or iceberg leftover from lettuce wraps)
2 slices bacon, cooked, drained, crumbled
2 avocados, peeled, cut into 1 inch chunks
Freshly ground pepper
Dressing:
1 cup mayonnaise
1/4 cup bottled French dressing (Thousand Island may be used for variation)
1/4 cup bottled chili sauce
1 tsp prepared horseradish
1 T Worcestershire sauce
Salt and pepper to taste
Mix all dressing ingredients together and stir well. Set aside. Bring large pot of salted water to boil over high heat. (If you have Shrimp Boil, such as Zatarains, add 2 T to water). Add shrimp; reduce heat to medium-high. Cook until shrimp are pink and all floating, about 3 minutes. Drain and remove to bowl of ice water. Let cool 3 to 4 minutes and peel.
Divide lettuce between four bowls. Top each with 1/4 of the avocado; 1/4 of the shrimp; 1/4 of the bacon pieces. Top with Freshly ground pepper. Pass dressing separately. Serve with your favorite artisan bread.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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1/2 cup ranch dressing, refrigerated 1/2 cup cocktail sauce Fresh lemon juice, to taste Dash of Worcestershire sauce 1 head Boston lettuce 2 to 3 cups mixed baby greens or baby romaine 2 (5-oz)
by sgre52160
1/2 cup ranch dressing, refrigerated 1/2 cup cocktail sauce Fresh lemon juice, to taste Dash of Worcestershire sauce 1 head Boston lettuce 2 to 3 cups mixed baby greens or baby romaine 2 (5-oz)
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