Shrimp Louis Salad

  • Prep Time:
    30 minutes

  • Cook Time:
    3 minutes

  • Yield:
    4 servings

Ingredients

  • 1 pound medium-size shrimp (24 to 28 count) peeled and deveined
  • 1 teaspoon seafood seasoning
  • 1 dried bay leaf
  • 1 1/4 cups mayonnaise
  • 2 teaspoons ketchup
  • 3 tablespoons Santa Cruz Organic® Pure Lemon Juice
  • 1/2 teaspoon dried tarragon
  • 1 teaspoon minced fresh garlic
  • Sea salt and freshly ground black pepper to taste
  • 1 cup chopped celery (include leaves)
  • 1/2 cup thinly sliced radishes
  • 3 tablespoons minced red onion or chopped green onion
  • 2 tablespoons minced flat-leaf parsley
  • 2 firm ripe avocados, halved and pit removed
    OR 3 thickly sliced ripe heirloom or seasonal tomatoes

Directions

  1. ADD water to large saucepan; bring to a boil. Add shrimp, seasoning and bay leaf; cook two to three minutes until shrimp are just turning coral pink; drain shrimp in colander and cool with running cold water; discard bay leaf.
  2. COMBINE mayonnaise, ketchup, lemon juice, tarragon and garlic in small bowl. Season with salt and pepper to taste.
  3. TOSS shrimp, celery, radish, onion and parsley gently in large bowl. Add dressing and toss gently.
  4. PLACE a scoop of shrimp salad into cavity of avocado half or on top of tomato slices; garnish with fresh parsley.
  5. Scoop salad into a pita pocket or flatbread and top with radish sprouts and halved cherry tomatoes.

Nutritional Information

Serving Size: 1/4 of recipe
Calories Per Serving: 570
Total Fat Grams: 41g
Calories From Fat Grams: 370
Saturated Fat Grams: 6g
Saturated Fat Grams Percent Daily Value: 30%
Cholesterol: 200mg
Cholesterol Percent Daily Value: 67%
Sodium: 1550mg
Sodium Percent Daily Value: 65%
Carbohydrates: 31g
Carbohydrates Percent Daily Value: 10%
Dietary Fiber: 8g
Dietary Fiber Percent Daily Value: 32%
Sugars: 7g
Protein: 23g
Vitamin A Percent Daily Value: 15%
Calcium Percent Daily Value: 10%
Vitamin C Percent Daily Value: 35%
Iron Percent Daily Value: 8%

*Percent Daily Values are based on a 2,000 calorie diet.

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