Shrimp Louie
Ingredients
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1 pound jumbo shrimp
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2 teaspoons extra-virgin olive oil
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¾ teaspoon salt
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¼ teaspoon black pepper
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½ cup mayonnaise
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¼ cup ketchup
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2 teaspoons horseradish
Tools
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whisk
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medium bowl
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measuring cups
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measuring spoons
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chopping board
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knife
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June Pan
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citrus juicer
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spoon
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June Food Thermometer
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June Oven
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Preferences
Season the shrimp
Place the shrimp on the June Pan. Toss with the olive oil, salt and pepper.
1 pound jumbo shrimp
2 teaspoons extra-virgin olive oil
¾ teaspoon salt
¼ teaspoon black pepper
June Pan
measuring spoons
Insert the June Food Thermometer
Insert the June Food Thermometer in the thickest part of the largest shrimp.
June Food Thermometer
Roast the shrimp
Place the pan on the middle shelf of the June Oven and plug the thermometer into the jack. Roast the shrimp until they are cooked through, about 4 minutes. June will notify you when the shrimp are ready. Once the shrimp are cooked, remove them from the June Oven transfer them to plates or a platter to cool completely.
Start the dressing
Place the mayonnaise in a medium bowl. Add the ketchup, horseradish and Worcestershire.
medium bowl
½ cup mayonnaise
measuring cups
¼ cup ketchup
2 teaspoons horseradish
1 tablespoon Worcestershire sauce
Add more seasonings
Juice the lemon half directly into the bowl. Add the relish and hot sauce.
½ lemon
1½ teaspoons sweet relish
½ teaspoon hot sauce
citrus juicer
Finish the dressing
Sprinkle salt and pepper into the bowl. Whisk until combined.
½ teaspoon salt
¼ teaspoon black pepper
whisk
Start building the salad
Arrange the lettuce on a serving plate or between 4 dinner plates. Arrange the cherry tomato halves and avocado slices over the lettuce.
½ cup cherry tomato halves
1 cup avocado slices
6 cups chopped romaine lettuce
Add cucumber and eggs
Distribute the cucumber and egg quarters over the salad.
½ cup cucumber slices
4 hard boiled eggs
Finish the salad and serve
Top the salad with cooled shrimp. Drizzle a little dressing over the salad and serve more on the side.
spoon
