Shrimp Louie Salad
This festive, colorful salad features large, succulent shrimp, crunchy romaine, green beans, watermelon radishes, eggs and avocado drizzled with a tangy vinaigrette made with shallot and tarragon. It makes for a wonderful light family dinner or brunch with friends. Shrimp are low in calories but offer 20 grams of protein per serving. They are also rich in inflammation fighting omega3 fatty acids. Watermelon radishes are not just pretty, they are packed with vitamins and minerals, including vitamins A & C, potassium, magnesium and calcium. They are also an excellent source of antioxidants.
Makes: 4 servings
Time to cook: 30 minutes
Ingredients
Kosher salt
8 ounces green beans, tails trimmed
1½ pounds large shrimp, shell on, deveined if you like
4 large eggs
1 small shallot, sliced
2 tablespoons fresh tarragon leaves, finely chopped
3 tablespoons fresh lemon juice
Freshly ground black pepper
½ large head romaine lettuce or 3 heads Little Gem lettuce, torn or cut into large pieces
1 medium watermelon radish or 3 regular radishes (or a mix of both), thinly sliced
1 avocado, thinly sliced
Olive oil, for serving
1 cup aioli or mayonnaise, for serving
Cooking Instructions
1. Bring a large pot of salted water to a boil. Add green beans and cook until bright green and just tender, 2 minutes or so. Remove from water and transfer to a plate to cool.
2. Add shrimp and cook until bright pink and just cooked through, 2 to 4 minutes depending on the size of the shrimp. Transfer to a plate to cool. Once the shrimp are cool enough to handle, peel.
3. Return the water to a boil and gently lower in eggs. Boil for 6 to 7 minutes (6 for runnier yolks, 7 for slightly firmer). Remove from heat and run under cold water for a minute or two.
4. Combine shallot, tarragon and lemon juice in a small bowl and season with salt and pepper.
5. To assemble the salad, arrange the lettuce on a large serving platter or in a shallow bowl and scatter with radishes, avocado, green beans, and shrimp. Spoon shallot mixture over everything and drizzle with olive oil. Peel and halve the eggs and nestle in the salad. Serve with aioli or mayonnaise alongside for individual dressing.
Nutrition per serving
779 calories; 62grams fat; 10 grams saturated fat; 21 grams monounsaturated fat; 29 grams polyunsaturated fat; 16 grams carbohydrates; 8 grams dietary fiber; 5 grams sugars; 44 grams protein; 1192 milligrams sodium.
Recipe by Alison Roman, NY Times
