Organic Shrimp Louis

Santa Cruz Organic® Products used in this Recipe:


This 1950's classic takes a modern turn with organic ingredients. Serve this as a first course in a lovely avocado half, or as a cool entrée atop a bed of organic salad greens with tomato and boiled egg wedges.

Ingredients:

  • 1 pound medium-size shrimp (24 to 28 count per pound); peeled
  • 1 teaspoon Old Bay seasoning
  • 1 each bay leaf - dried
  • 1 cup mayonnaise
  • 1 teaspoon organic ketchup
  • ¼ cup Santa Cruz Organic® 100% Lemon Juice
  • ½ teaspoon dried tarragon
  • 1 teaspoon fresh garlic, minced
  • Sea salt and freshly ground black pepper, to taste
  • 1 cup celery, chopped (especially include the celery leaves)
  • ½ cup radish, thinly sliced (optional)
  • 3 tablespoons red onion, minced -or- green onion, chopped
  • 2 tablespoons flat-leaf parsley, minced

Optional:

  • 2 Hass avocados, ripe
  • 3 Heirloom or seasonal tomatoes, sliced 1/3-inch thick

Directions:

  • Boil water in stock pot, and add shrimp, seasoning, and bay leaf; cook for two to three minutes until shrimp are just turning coral pink; drain shrimp in colander and cool down with running cold water; discard bay leaf.
  • In a mixing bowl, combine mayonnaise, ketchup, Santa Cruz Organic® Lemon Juice, tarragon and garlic. Salt and pepper this salad dressing to taste.
  • Gently toss shrimp, celery, radish, onion, and parsley
  • Serve in cavity of avocado half or as a scoop atop sliced in-season tomatoes; garnish with parsley sprig. This also works well as a salad tucked into a pita pocket with radish sprouts and cherry tomatoes.

Makes 4 servings.

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