Hubby just asked me to ask you, I some one has a recipe for a salad, Shrimp Louie,greenspun.com : LUSENET : Country Families : One Thread
Well would you believe, It seems when we lived in San Francisco, That he would go to some resturant and ate a huge salad, that he said had fresh cooked whole shrimp and lettuce , and differant kinds of vegs. No tomatoes, And he said dressing was green. Any one know how this is made?
-- Irene texas (firstname.lastname@example.org), January 30, 2002
Since it was the west coast is was probably a guacamole based dressing.
-- Gary in Ohio (email@example.com), January 30, 2002.
Yumm, Vicki makes the best FRESH guacamole. Methinks it comes from a Fit for Life recipe.
-- Randal in Brazil (firstname.lastname@example.org), January 30, 2002.
Sauce Louis: 1 cup Mayonnaise, 1/4 cup heavy cream (opt), 1/4 cup chili sauce, 1/4 cup finely chopped red or yellow bell peppers, 1/4 cup chopped scallions, 2 Tablespoons fresh lemon juice, 1 teaspoon Worcestershire sauce. Salt & pepper to taste.
The salad itself is Boston or bibb lettuce, red leaf lettuce in thin strips and any additional veggies you prefer, 2 cups shrimp or crab meat or whatever seafood, garnished with sliced boiled eggs and/or artichoke hearts and snipped fresh chives. Topped off with Sauce Louis
As this salad was invented in Seattle, it is very popular in my region made with fresh crab.
-- Laura (Ladybugwrangler@hotmail.com), January 30, 2002.
Thanks Laura, I knew someone would know, and you know it really sounds great. Tom said it was one of the best salads he had ever eaten. And Seattle and San francisco are a lot a like. Irene
-- Irene texas (email@example.com), January 30, 2002.
You're welcome, Irene. This is a salad I get a craving for that won't go away until I eat my fill of it.
I just read your original post again and it says the dressing is green. There is a green goddess dressing that originated in San Fransisco that goes well on seafood salad. It kinda has a green hue to it.
1 cup Mayonaisse, 1/2 cup sour cream, 1/4 cup snipped chives,1/4 cup minced fresh parsely, 1 Tablespoon fresh lemon juice, 1 Tablespoon white wine vinegar, 3 anchovy fillets, rinsed, patted dry and minced, salt & pepper.
-- Laura (Ladybugwrangler@hotmail.com), January 31, 2002.