Best 2 Grilled Shrimp Louie Recipes

Grilled shrimp louie is a succulent and flavorful dish that combines the delicate taste of shrimp with a zesty and creamy sauce. This classic recipe is a perfect appetizer or main course for any occasion, and it can be easily prepared on a grill or in a skillet. With just a few simple ingredients, you can create a delicious and satisfying meal that is sure to impress your family and friends.

Let's cook with our recipes!

GRILLED SHRIMP LOUIE

Grilled Shrimp Louie image

The dressing for this dish is made to use with crab, but I think the smoky grilled shrimp are a great summertime twist. Make the dressing ahead of time and chill it before you adjust the seasonings.

Provided by Chef John

Categories Salad Seafood Salad Recipes Shrimp Salad Recipes

Time 2h49m

Yield 4

Number Of Ingredients 21

Ingredients

1 cup mayonnaise
⅓ cup ketchup
¼ cup creme fraiche
1 tablespoon freshly squeezed lemon juice
1 teaspoon apple cider vinegar
1 teaspoon packed brown sugar
1 teaspoon paprika
¼ teaspoon kosher salt, or to taste
⅛ teaspoon cayenne pepper
½ teaspoon Worcestershire sauce
2 tablespoons minced green onion
2 tablespoons chopped fresh parsley
1 tablespoon olive oil
½ lemon, juiced
2 pounds uncooked medium shrimp - peeled and deveined, tails left intact
1 teaspoon kosher salt
¼ teaspoon smoked paprika
1 heart of romaine lettuce, chopped
8 cherry tomatoes, halved
1 avocado - peeled, pitted, and thinly sliced
4 hard-boiled eggs, halved

Steps:

Place mayonnaise, ketchup, creme fraiche, 1 tablespoon lemon juice, cider vinegar, brown sugar, paprika, salt, cayenne pepper, Worcestershire sauce, green onion, and parsley in a bowl. Whisk together until ingredients are well combined. Cover and refrigerate until thoroughly chilled, 2 to 3 hours.
Drizzle olive oil and juice from half a lemon over the shrimp just before grilling. Sprinkle with salt and smoked paprika. Gently but thoroughly toss until shrimp are coated.
Preheat an outdoor grill for high heat and lightly oil the grate.
Grill over hot coals until shrimp are pink and flesh is opaque, about 2 minutes per side. Transfer to a dish and refrigerate until shrimp are chilled, about 30 minutes. You can remove shrimp tails or leave them on.
Divide romaine lettuce among serving bowls. Arrange cherry tomatoes, avocado slices, and egg halves on top. Season with salt and pepper. Ladle on about 1/4 cup to 1/2 cup dressing on the vegetables, and top with the shrimp and sliced green onions. Drizzle additional dressing over the shrimp, if desired.

Nutrition Facts : Calories 921.9 calories, Carbohydrate 21.2 g, Cholesterol 598.3 mg, Fat 69.7 g, Fiber 5.9 g, Protein 56.1 g, SaturatedFat 14.1 g, Sodium 1558.4 mg, Sugar 8.6 g

ROASTED SHRIMP COCKTAIL LOUIS

Roasted Shrimp Cocktail Louis image

Provided by Ina Garten

Categories appetizer

Time 30m

Yield 8 to 10 servings

Number Of Ingredients 12

Ingredients

2 pounds large (16 to 20-count) shrimp, peeled, deveined, with the tails
Good olive oil
Kosher salt and freshly ground black pepper
1 1/4 cups good mayonnaise, such as Hellmann's
1/2 cup Heinz chili sauce
1/2 teaspoon grated lemon zest
2 tablespoons freshly squeezed lemon juice
1 1/2 tablespoons bottled grated white horseradish, drained
2 teaspoons Sriracha
1 teaspoon Worcestershire sauce
1/4 cup minced scallions (2 scallions)
2 tablespoons capers, drained

Steps:

Preheat the oven to 400 degrees F.
Dry the shrimp well with paper towels. Place them on a sheet pan with 1 tablespoon olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper, toss well, and spread them out in one layer. Roast for 10 minutes, until firm and just cooked through. Set aside to cool.
Meanwhile, in a medium bowl, whisk together the mayonnaise, chili sauce, lemon zest, lemon juice, horseradish, Sriracha, Worcestershire sauce, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir in the scallions and capers. Arrange the shrimp on a platter with the sauce in the middle for dipping. Offer a separate bowl for the discarded shrimp tails.

Tips:

Choose the right shrimp. Large shrimp (21/25 count) work best for this recipe. They're big enough to hold their own on the skewers, but not so big that they're difficult to eat.
Clean the shrimp properly. Devein the shrimp and remove the shells. You can also remove the tails, if desired.
Marinate the shrimp. Marinating the shrimp in a flavorful mixture of olive oil, lemon juice, garlic, and herbs helps to enhance their flavor and keep them moist during grilling.
Use a hot grill. A hot grill will help to sear the shrimp and prevent them from sticking.
Don't overcook the shrimp. Shrimp cook quickly, so it's important to keep an eye on them to avoid overcooking. Overcooked shrimp will be tough and rubbery.
Serve the shrimp immediately. Grilled shrimp is best served immediately, while they're still hot and juicy.

Conclusion:

Grilled shrimp louie is a delicious and easy-to-make dish that's perfect for summer entertaining. The shrimp are marinated in a flavorful mixture of olive oil, lemon juice, garlic, and herbs, then grilled to perfection. The shrimp are served over a bed of lettuce and tomatoes, and topped with a creamy louis dressing. This dish is sure to be a hit at your next party or barbecue.