Dessert
Sauces & Condiments
Salads
Fermented Foods
Egg Dishes
Shrimp Louie on Lettuce or with Pasta
This is Pacific Northwest garden adaptation of this great classic salad that works well on the mixed greens (as opposed to iceberg lettuce), or try it tossed with pasta for a somewhat more robust — and filling — dish. Some people may claim the salad's origin, but we get to claim the Dungeness crab ... it's the Oregon State Official Crustacean.
1 c. frozen or freshly shelled green peas, cooked
3
medium-size fresh tomatoes,
cut into bite size pieces
1 avocado, ripe but not too soft, cut into cubes
1/2 diced sweet onion (Walla Wallas are lovely if you can get them or have
them in the garden)
2 c. fresh cooked salad shrimp or Dungeness crab
Juice of one lemon
3 sliced, hard boiled eggs
1000 Island dressing
(see below)
Sea salt and fresh ground pepper to taste
Combine the prepared vegetables together with the lemon juice, salt, and pepper in a mixing bowl. Toss very gently. Refrigerate.
When ready to serve, wash and tear fresh lettuce and place on serving plates. Add vegetables and a generous spoonful of fresh shrimp meat and sliced eggs. Serve with 1000 Island dressing. Fresh bread and a glass of a good rosé is really all you need to complete the meal.
Optional: Add olives or capers if you wish.
Pasta Louie
Combine cooked pasta (your choice, but we like something with nooks and crannies) with vegetables, shrimp, eggs, and 1000 Island dressing. This can be prepared ahead and refrigerated for several hours without losing quality.
1000 Island Dressing
1 tbsp. fresh horseradish
1 tbsp. homemade dill pickle relish
1/2 c. homemade ketchup (or use your favorite ... we just don't like the high
fructose corn syrup)
1/2 c. homemade mayonnaise (or your favorite)
Juice of one lemon
The quantities are estimates. Combine and season to taste with freshly ground pepper and sea salt. Use within a few days for best taste.
© GardenArts 2010