Shrimp and Crab Louis Salad

This light yet filling Shrimp and Crab Louis Salad is great for lunch, brunch or dinner.

Spring fever has hit my house. And I’m not talking about the strep throat that two out of three kids have contracted! I’m talking about that I-don’t-want-to-go-to-school-feeling, or in my case, I-don’t-want-to-cook-feeling! I found myself at the grocery store last week pondering what to do for dinner. I had NO DESIRE to cook. I just cleaned all the dishes and scrubbed the counters clean. I was looking for an easy dinner that didn’t include a preservative rich pre-packaged meal.

That’s when I found myself in front of the seafood counter and I saw that shrimp was on sale for $5.99/lb. I looked down and saw the imitation-crab was also on sale. I know, IMITATION crab… But, it really is tasty stuff! So it hit me, let’s eat healthy tonight with a classic, Shrimp and Crab Louis Salad!

I used the colossal shrimp that wasn’t cooked, but you could easily use ANY size shrimp, precooked or not. I always prefer cooking my own shrimp, because I think I add more flavor, even if I am just boiling the shrimp. For 1 lb of shrimp, I usually drop in a lemon, cut in half, bay leaf, garlic clove and pepper corns to the water and bring it all to a boil. Drop in the shrimp, and it’s done when pink, about 5 minutes.

Classic Louis Salad contains lettuce, hard-boiled egg and tomatoes with seafood and the delicious dressing. I added capers since it all goes well together. My hubby was pleasantly surprised to see the dinner before him.

“WOW! What made you want to make this??!!!”

I didn’t have the heart to tell him it was out of laziness!! It certainly looked, and tasted like I put a lot of work in the meal. Some secrets are best left unsaid!

Shrimp & Crab Louis Salad

Author:

Laura Bashar

This light yet filling salad is great for lunch, brunch or dinner. Recipe by Laura Bashar of Family Spice

Ingredients:

• 1/4 cup mayonnaise
• 2 TBS cocktail sauce
• 1 TBS dijon mustard
• 1 TBS lemon juice
• 1 tsp lemon zest, grated
• 1 TBS chives, chopped
• 1/8 tsp salt
• 9 oz mixed salad greens, approx. 7 cups
• 1/2 lb shrimp, cooked
• 1/2 lb lump crabmeat, cooked
• 8 grape tomatoes
• 1 TBS capers

Directions:

1. In a small bowl whisk together:
• 1/4 cup mayonnaise
• 2 TBS cocktail sauce
• 1 TBS dijon mustard
• 1 TBS lemon juice
• 1 tsp lemon zest , grated
• 1 TBS chives , chopped
• 1/8 tsp salt
2. In a large serving platter arrange:
• 9 oz mixed salad greens , approx. 7 cups
3. Top salad greens with:
• 1/2 lb shrimp , cooked
• 1/2 lb lump crabmeat , cooked
4. Arrange around the salad:
• 8 grape tomatoes
5. Top with:
• 1 TBS capers
• Serve salad with prepared dressing.

Prep Time: 10 mins

Yield: Serves 2

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