Shrimp Louis Salad
Prep Time 30 min
Cook Time 3 Min
Servings 4
Difficulty Easy
Ingredients
- 1 pound medium-size shrimp (24 to 28 count)
- 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
- 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
- Step 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.
- Step 2
COMBINE mayonnaise, ketchup, lemon juice, tarragon and garlic in small bowl. Season with salt and pepper to taste.
- Step 3
TOSS shrimp, celery, radish, onion and parsley gently in large bowl. Add dressing and toss gently.
- Step 4
PLACE a scoop of shrimp salad into cavity of avocado half or on top of tomato slices; garnish with fresh parsley.
- Step 5
Scoop salad into a pita pocket or flatbread and top with radish sprouts and halved cherry tomatoes.
Serving size
(1/4 of recipe)
- Calories 570
- Calories from Fat370g
- Total Fat 41g
- Saturated Fat 6g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 0g
- Cholesterol 200mg
- Sodium 1550mg
- Potassium 0mg
- Total Carbohydrates 31g
- Dietary Fiber 8g
- Sugars 7g
- Protein 23g
- Vitamin A 0%
- Vitamin C 0%
- Vitamin D 0%
- Calcium 0%
- Thiamin 0%
- Niacin 0%
- Zinc 0%
- Riboflavin 0%
- Iron 0%
*Percent Daily Values are based on a 2,000 calorie diet