📝 About This Recipe
Often hailed as the 'King of Salads,' the Shrimp Louis is a timeless Pacific Coast classic that rose to fame in the early 20th century in San Francisco and Portland. This elegant dish features succulent, chilled shrimp nestled atop a bed of crisp buttery lettuce, all brought to life by a creamy, piquant 'Louis' dressing. It is a sophisticated, protein-forward meal that perfectly balances the sweetness of fresh seafood with the richness of hard-boiled eggs and the acidic pop of garden-fresh tomatoes.
🥗 Ingredients
The Louis Dressing
- 1 cup Mayonnaise (high quality, such as Hellman's or Duke's)
- 1/4 cup Chili Sauce (Heinz style, not Asian sweet chili)
- 1 tablespoon Prepared Horseradish (drained)
- 1 tablespoon Fresh Lemon Juice (freshly squeezed)
- 1 teaspoon Worcestershire Sauce
- 1/2 teaspoon Smoked Paprika (for a subtle depth)
- 2 tablespoons Chives (finely minced)
The Shrimp
- 1.5 pounds Large Shrimp (peeled, deveined, and tail-on)
- 1 tablespoon Old Bay Seasoning (for the poaching liquid)
- 1/2 piece Lemon (sliced into rounds)
The Salad Base and Garnish
- 2 heads Butter Lettuce (washed, dried, and torn into bite-sized pieces)
- 4 pieces Hard-Boiled Eggs (peeled and quartered)
- 1 cup Cherry Tomatoes (halved)
- 1/2 piece English Cucumber (thinly sliced)
- 2 pieces Avocado (pitted and sliced just before serving)
- 12 pieces Asparagus Spears (blanched and chilled)
- 2 tablespoons Capers (drained)
👨🍳 Instructions
-
1
Prepare the Louis dressing by whisking together the mayonnaise, chili sauce, horseradish, lemon juice, Worcestershire sauce, smoked paprika, and minced chives in a small bowl. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
-
2
Bring a large pot of salted water to a boil. Add the Old Bay seasoning and lemon slices to create a flavorful poaching liquid.
-
3
Add the shrimp to the boiling water. Turn off the heat immediately and let the shrimp poach for 2-3 minutes until they are pink, opaque, and curled into a 'C' shape.
-
4
Quickly drain the shrimp and plunge them into an ice bath (a bowl of cold water and ice) to stop the cooking process. Once chilled, pat them thoroughly dry with paper towels.
-
5
If using fresh asparagus, blanch the spears in boiling water for 2 minutes, then shock in the same ice bath used for the shrimp. Dry and set aside.
-
6
Prepare the salad plates by arranging a generous bed of torn butter lettuce on four large, chilled plates.
-
7
In a medium bowl, toss the chilled shrimp with 3 tablespoons of the prepared Louis dressing until lightly coated.
-
8
Divide the dressed shrimp evenly among the four plates, mounding them in the center of the lettuce.
-
9
Artfully arrange the quartered hard-boiled eggs, halved cherry tomatoes, and cucumber slices around the perimeter of the shrimp.
-
10
Add three blanched asparagus spears to each plate, radiating outward from the center.
-
11
Slice the avocados and place half an avocado's worth of slices on each plate. Squeeze a tiny bit of lemon over the avocado to prevent browning.
-
12
Drizzle the remaining Louis dressing generously over the entire salad, or serve it on the side in a small ramekin.
-
13
Garnish with a sprinkle of capers and an extra pinch of fresh chives for a professional finish. Serve immediately while the components are crisp and cold.
💡 Chef's Tips
Always use cold plates; chilling your serving dishes in the freezer for 10 minutes makes a world of difference in freshness. For the best texture, ensure your shrimp are completely dry before tossing with the dressing so the sauce clings to them. If you can find Dungeness crab, substituting half the shrimp for crab meat creates a luxurious 'Shipwreck Louis.' Do not overcook the shrimp—poaching them in residual heat (off the burner) ensures they stay tender rather than rubbery. Make the dressing a day in advance if possible; the horseradish and chili sauce need time to fully infuse the mayonnaise.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of Sauvignon Blanc or a dry Rosé to complement the seafood. Serve with thick slices of toasted sourdough bread or classic San Francisco Dutch Crunch rolls. Add a side of lemon wedges for those who prefer an extra hit of acidity. A light gazpacho or chilled cucumber soup makes for a wonderful first course before this salad. For a brunch setting, serve alongside a spicy Bloody Mary garnished with a celery stalk.