Callie’s Cabin: Shrimp Louis (recipe)
Feeling the chill in the air at dawn almost lured me into baking a pre-autumn apple cake. But hey, it’s still summertime so Fuji apples sufficed.
Instead of me baking for you, I’m dishing up some more clean food to keep us energized and happy. And that spells greens and shellfish.
Ever notice how your favorite foods spawn memories?
Well, during the afternoon when I made this West Coast delight, my mind took me back to a past chapter in life. Enter Santa Cruz Mountains. I was living in an amazing home amid towering redwood trees, and the gourmet kitchen boasted a view of the San Lorenzo River.
One glitch, though: My next-door neighbors were the landlords and their male dog didn’t get along with my two pooches.
I thought I could mend the problem with a dinner invite. I fried chicken, put together a shrimp Louis, hot garlic bread, and baked an apple pie to love. The food was pricey (which I couldn’t afford) but the meal went well.
In fact, the following week the couple reciprocated. The sole dish was a casserole of mystery meat and canned beans. The end result: Our dogs never got along.
Within six months my life on the river was washed up. I moved back to the flat land. Blame it on the no name casserole.
This week I’m treating you to a Shrimp Louis, the kind I savored in San Francisco. I put a fresh spin on it and you will have the name of each ingredient.
¾ cup mayonnaise
1-2 tablespoons ketchup
2 teaspoons scallions
2 tablespoons bell pepper, chopped
1 teaspoon fresh lemon juice
1 teaspoon fresh Italian herbs
2 hard-boiled eggs, chopped
6-8 ounces jumbo shrimp, cooked
2-2 ½ cups baby spinach lettuce, chopped
½ cup avocado, slices
½ cup tomatoes, slices
Lemon slices (for garnish)
Parmesan cheese shavings (optional)
In a bowl, mix all salad ingredients. Keep it chunky after folding in eggs. Chill in fridge for at least one hour.
When ready to make your shrimp salad, remove tails from shrimp (get from your butcher) and add to dressing. Mix well. Place spinach on plates, top with shrimp. Place avocados, tomatoes, avocado, tomatoes nicely around the mound. Garnish with lemon and cheese.
Serve with slices of warm artisan French bread. Serves three to four.
Iceberg lettuce is more classic but spinach is better for you. This salad with roots in California by a variety of chefs in the 20th century, is easy to put together and fail-proof, whether you’re trying to impress your neighbors with a good meal or make yourself smile while the weather is still warm and that summer feeling is lingering in the air.
After your fish salad, dish up sliced apples and cheddar cheese with iced tea and citrus slices to keep it healthy.
Yes, scones and fresh baked goods are coming soon as fall arrives!
Cal Orey, M.A., is an author and journalist. Her books include the Healing Powers Series (Vinegar, Olive Oil, Chocolate, Honey, Coffee, Tea, and Superfoods) published by Kensington. The collection has been featured by the Good Cook Book Club. Her website is http://www.calorey.com.