![Spiced Chickpea Stew With Coconut and Turmeric](https://static01.nyt.com/images/2018/11/28/dining/28Romanrex1/merlin_143092557_a19cb00a-d1f1-4d42-83be-e4ac865d2f96-mediumThreeByTwo440.jpg?width=1280&quality=75&auto=webp)
New Shrimp Louie (Poached Shrimp Salad)
Updated Oct. 17, 2023
![New Shrimp Louie (Poached Shrimp Salad)](https://static01.nyt.com/images/2019/05/22/dining/20Romanrex-copy/merlin_154781400_28fde81b-638c-4968-a091-e2821f68ef96-articleLarge.jpg?width=1280&quality=75&auto=webp)
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
- Kosher salt
- 8ounces green beans, tails trimmed
- 1½pounds large shrimp, shell on, deveined if you like
- 4large eggs
- 1small shallot, sliced
- 2tablespoons fresh tarragon leaves, finely chopped
- 3tablespoons fresh lemon juice
- Freshly ground black pepper
- ½large head romaine lettuce or 3 heads Little Gem lettuce, torn or cut into large pieces
- 1medium watermelon radish or 3 regular radishes (or a mix of both), thinly sliced
- 1avocado, thinly sliced
- Olive oil, for serving
- 1cup aioli or mayonnaise, for serving
Preparation
- Step 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. (No need to use an ice bath, but if you want to, go for it.)
- Step 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.
- Step 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. (Feel free to place them in an ice bath, if you wish, but I find very cold running water does the trick.)
- Step 4
Combine shallot, tarragon and lemon juice in a small bowl and season with salt and pepper.
- Step 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.
Private Notes
Cooking Notes
About the only thing I'd do differently is make this into four platters, rather than randomly serving. Why? Because there are people who will take all the shrimp and none of the egg. OR all the avocado and none of the beans. :-)
I am a huge fan of both shrimp and crab Louie and would never top it with a watery vinaigrette. Sorry. I use the sublime and perfect for seafood recipe from the Joy of Cook for the Louie dressing. No ketchup, but rather a tangy chili sauce and mayonnaise dressing with bell peppers, shallots, a squeeze of lemon, cayenne pepper and dash of Worcestershire sauce. Let it sit and there is nothing better on a seafood salad than this. It's perfect!
I used to make this dressing for a Bay Area seafood restaurant I once worked at, and the secret ingredient was a small splash of brandy! Try it, it really makes a difference.
Gang, it's a variation on a Louie salad, hence the title NEW. Can you get off your pulpits exclaiming it has to be traditional creamy dressing!
If you opt for the "run under cold water" method, please make it a drizzle and catch that clean, wonderful water in a pot in the sink. Use it to wash dishes (adding hot to it) or to soak dirty dishes in; to water your plants or throw it into the bathtub (with stopper closed). It will decrease the amount of water needed for your next bath. The point: none of us with droughts and wildfires raging should waste our precious water to make eggs easier to peel or any other single use.
Shrimp Louie with no Louie Dressing. It’s like scampi without the shrimp...
I use James Beard's Louie dressing: mayonnaise, chili sauce, lightly whipped cream and some grated oniion. Add horseradish sauce for punch and serve on the side.
Just made this for tonight’s dinner and my husband and I were both delighted with the results. Full disclosure, I’ve never had a Shrimp Louie salad before, so no preconceived notions of what it should be like. Made the following variations: used dill instead of tarragon, boiled and cubed a couple of small Yukon gold potatoes, added a small number of colorful cherry tomatoes. This dish is as beautiful as it was delicious.
I make a very spicy (lots of horseradish) cocktail sauce and then add enough buttermilk to make it the consistency of a thin dressing. That way I get the tang from the buttermilk but with fewer calories than mayo (though I do love mayo!).
Sorry but an ice bath is essential. Otherwise the shrimp will overcook. Furthermore, the ice bath firms up the texture.
Thousand Island dressing on a Louie salad? No much too sweet and cloying. Louis dressing is completely different and would make an old shoe delicious. Joy of Cooking has a good recipe, I add chopped egg to the dressing as well as on the salad.
I LOVE Shrimp Louie Salad. Musso & Frank's in Hollywood also makes a divine one with a tarragon aoili that is a vast improvement over Thousand Island dressing. Looking forward to trying this version. Thanks!
I combined the shallots, lemon juice, tarragon and olive oil in a traditional vinaigrette and dressed each ingredient with it separately before composing the salad. It seemed to me a better way to see that everything was equally covered with the dressing.
How delicious! I substituted asparagus for the beans, and that worked, too. Thank you.
I was told that greener or not, adding baking soda destroys some nutritional value; my mother told me that, years ago, and I'm 77 now. .....Turns out cooking food with baking soda (a.k.a. sodium bicarbonate) can indeed damage a number of nutrients, such as vitamin C, vitamin D, riboflavin, thiamin, and one essential amino acid.
It was helpful/enjoyable to prep everything before beginning. Including the lovely glass of wine 😊 we both LOVED this!!! Delicious flavor combination
Made pretty much exactly as written, it was great! The tarragon made the vinaigrette tasty and different, and with some faux aioli on the side, we didn’t miss a thing. Yum!
This was absolutely perfect. Yes—all summer long.
Sorry, I’m a California native and n all the west coast shrimp Louie’s ‘ve encountered nary a vinaigrette. A rich flavorful mayo based dressing with chili sauce, mustard, and maybe some chopped onion and pickle is the thing.
Ok, took some liberties here. Marinated the shrimp in lime, garlic, Worcestershire and olive oil and then grilled them. I used the shallot, tarragon and lemon juice on top, but then added a homemade dill ranch. This is a great salad served with a glass, or two, with Chablis :) Will make it again.
I put this salad together only I used regular, not watermelon radishes. We liked the lighter dressing alternative and think this is a great summer salad. Our only hack was to serve it with a slice of toasted no knead bread. Nice recipe, Alison!
This salad was a a ray of sunshine on this snowy April night in New England. I made this for dinner for myself and two tween daughters and we all loved it! Made exactly according to recipe except without the mayo. I will make this again, and again!
good idea for Atkin's or Keto eaters...very lo-carb
It was really good but I was making it just for me so I combined the shallot, lemon juice, olive oil, pepper, and aioli into one dressing and it was very tasty - I also included chives instead of tarragon because I absolutely hate tarragon. I also made my yolks runny and it was such a bonus. Ate this over two nights for dinner!
Incredible! I followed the advice to mix the olive oil into the vinaigrette. I made 1.5 pounds of shrimp, about 10 oz green beans, 4 eggs, and 3 regular radishes for a dinner for two. I skipped the avocado. Dipping Mayo on the side was great; we added salt and pepper to Kensington Mayo, a fancy store brand. I will definitely be making this again. The tarragon is key.
I bought some already cooked Jumbo Shrimp Cocktail to a dinner as a surprise, but my surprise is the host already had some. So, I returned home with it. I was looking for a salad to use it on the next day and found this one. I like the mixture here, except I left out the eggs, though. I don't care if it's a pure "Louie". It's a nice salad.
Made a half recipe for one with leftovers for lunch tomorrow. Did not want to mess with making aioli, so made jammy eggs and dipped the shrimp and beans in. Really good, adding to regular rotation.
Authenticity aside, I made this fairly exactly and it's outstanding. Delicious combination of flavors and textures. It does take forever, though - the steps are simple, but there are a lot of them.
I’m with Stephen. Chili sauce instead of ketchup and blue crabmeat, very fresh
I assembled this dish this past weekend--delicious! I loved the lemon-tarragon dressing, though I may not have had the exact proportions, and think that serving w/mayonnaise on the side keeps the dressing flavors nicely distinct. I did enjoy dipping the dressed vegetables and shrimp into the mayonnaise. The only thing I left out was the avocado. I also added fennel and sugar snap peas.
Advertisement