MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: New Shrimp Louie (Poached Shrimp Salad)
Categories: Seafood, Vegetables, Greens, Fruits
Yield: 4 Servings
Salt
8 oz Green beans; tails trimmed
1 1/2 lb Large shrimp; shell on,
- deveined if you like
4 lg Eggs
1 sm Shallot; sliced
2 tb Fresh tarragon leaves;
- fine chopped
3 tb Fresh lemon juice
Black pepper; freshly ground
1/2 lg Head romaine lettuce -OR-
3 Little Gem lettuce heads;
- in large pieces
1 md Watermelon radish;
- thin sliced -OR-
3 Regular radishes;
- thin sliced
1 Avocado; thin sliced
Olive oil; for serving
1 c Aioli or mayonnaise;
- for serving
Bring a large pot of salted water to a boil. Add green beans and
cook until bright green and just tender, 2 minutes or so. Remove
from water and transfer to a plate to cool. No need to use an ice
bath, but if you want to, go for it.
Add shrimp and cook until bright pink and just cooked through, 2 to
4 minutes depending on the size of the shrimp. Transfer to a plate
to cool. Once the shrimp are cool enough to handle, peel.
Return the water to a boil and gently lower in eggs. Boil for 6 to
7 minutes; 6 for runnier yolks, 7 for slightly firmer. Remove from
heat and run under cold water for a minute or two. Feel free to
place them in an ice bath, if you wish, but I find very cold
running water does the trick.
Combine shallot, tarragon, and lemon juice in a small bowl and
season with salt and pepper.
To assemble the salad, arrange the lettuce on a large serving
platter or in a shallow bowl and scatter with radishes, avocado,
green beans, and shrimp. Spoon shallot mixture over everything and
drizzle with olive oil. Peel and halve the eggs and nestle in the
salad. Serve with aioli or mayonnaise alongside for individual
dressing.
Recipe by Alison Roman
Recipe FROM:
https://cooking.nytimes.com
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