I don’t do a lot of salad dressing videos, since it’s pretty
much just adding things to a bowl, but when that dressing is going on a grilled
shrimp Louie, I’ll make an exception. By the way, this is usually done with
crab, but I think the smoky, grilled shrimp are a great summertime twist.
This is my take on a classic Louie dressing, and as with all
such recipes, you’ll need to taste and adjust for acid, salt, and heat. Just be
sure to wait until the dressing is nice and cold before tasting. You’ll get a
more accurate reading, since that’s the temperature we’re going to be serving
at.
If you do grill the shrimp, don’t toss it with the oil and
lemon until right before you grill. This isn’t a marinade, and we don’t want
the shrimp to start “cooking” in the acid. I really hope you give this a try
soon. Enjoy!
Ingredients for about 1 3/4 cups:
1 cup mayonnaise
1/3 cup ketchup
1/4 cup crème fraiche
1 tablespoon freshly squeezed lemon
juice
1 teaspoon apple cider vinegar
1 packed teaspoon brown sugar
1 teaspoon paprika
1/8 teaspoon cayenne
1/4 teaspoon kosher salt, or to taste
1/2 teaspoon Worcestershire sauce
2 tablespoons minced green onion
2 tablespoons freshly chopped parsley
For the grilled shrimp:
2 pounds peeled and deveined shrimp
1 tablespoon olive oil
juice from 1/2 lemon
1/4 teaspoon smoked paprika
1 teaspoon kosher salt
SOURCE : FOODWISHES
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