South Beach Shrimp Louis Recipes

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.

Steps:

• Heat oil in a large pot.
• Add ginger and onion.
• Cook, stirring frequently for about 3 minutes.
• Add broth and red pepper flakes and bring to a low boil.
• Add cabbage and cook for approximately 2 to 3 minutes.
• Add shrimp, lime zest and lime juice.
• Cook just until shrimp turns pink.
• Serve hot sprinkled with cilantro or scallions.

Steps:

• * Heat the oil in a large non-stick skillet over medium-high heat.
• * Add the onion, red pepper, and garlic.
• * Sauté until limp, about 3 minutes. Sprinkle with salt, if desired.
• * Push the onion mixture to the edges of the skillet.
• * Add the shrimp and zucchini; sprinkle with thyme and red pepper flakes.
• * Sauté until the shrimp are opaque, 4 to 5 minutes.
• * Toss to mix well. Serve immediately.

Steps:

• Whisk mayonnaise, chili sauce, mustard, lemon juice and lemon peel in small bowl to blend. Season dressing with salt and pepper. Arrange greens on 2 plates. Top greens with 1 avocado half, rounded side down. Fill avocado cavities with shrimp. Spoon dressing over; sprinkle with green onion.

Steps:

• To make the shrimp:.
• Drop the shrimp into boiling water flavored witha little salt and lime juice. Cook til just pink, usually 1-2 minute Drain and cool slightly; shell and devein. Place in a bowl; cover with plastic wrap and chill.
• Arrange lettuce leaves to cover two large dinner plates (at Joe's, this is made on large oval plate). Place a mound of shrimp on one side and a mound of garbanzo beans on the other. Place tomato slices in the four "corners" of the plate. Cut the eggs lengthwise in quarters and place a quarter next to each tomato slice. Place a lemon half at the end of each plate and 2 olives at the top and bottom. Place the green pepper rings at the edges. Cover and chill if not serving immediately.
• To make the Louis dressing:.
• Combine the mayonnaise, chili sauce, grated onion, parsley, salt, black pepper, cream, Worcestershire sauce, and Tabasco sauce. Stir until blended. Chill, covered, until serving time. If too thick, stir in a little more cream. Serve dressing in a small sauce-boat beside the shrimp.
• This is a good-looking plate. The Louis dressing can be used for other cold seafood, too. Louis dressing contains a large amount of mayonnaise, but is not a problem if used as a dip. Don't eat it like soup!