"MareCat" > wrote in message
. ..
>
> "kilikini" > wrote in message
> ...
> > It's getting really hot outside and I'm not exactly in the mood to do
much
> > cooking. So, I thought about what I felt like eating and BING! I can
> > always make a shrimp pasta salad - which I love, but I'm getting really
> > tired of the way that I make it and was looking for a twist on it that I
> > haven't thought of yet. I've Googled and most seem to have many of the
> > same
> > ingredients that mine does. Anyone have any good, interesting recipes?
> >
> > This is what I usually do: shell pasta, mayo, celery, dill, lemon juice,
> > diced onion and I sometimes add peas and/or crab.
> >
> > Boring! Help me perk it up, please. Ideas?
>
> What about doing a Crab Louis salad, substituting shrimp for the crab?
Below
> is a recipe I've had good results with (I've only ever made it with crab,
> though).
>
> Mary
>
>
> Crab Louis Salad (Source: Bill & Nancy Shankweiler)
>
> The dressing for this classic salad, similar to a Thousand Island
dressing,
> also goes well with cold shrimp. lobster, or poached fish.
>
> 4 whole green outer iceberg-lettuce leaves
> 6 cups shredded iceberg lettuce
> 1 pound cooked crabmeat (or 1/2 pound each small peeled cooked shrimp and
> crabmeat)
> Louis Dressing (recipe follows)
> 2 medium tomatoes, cut in wedges
> 2 hard-cooked eggs, cut in wedges
> Capers and ripe olives, for garnish
>
> On each of 4 plates or in broad, shallow bowls, place a whole lettuce
leaf.
> Fill with shredded lettuce. Flake crabmeat, reserving whole leg pieces.
> Divide crabmeat evenly among the 4 servings, garnishing with leg pieces.
> Spoon about half of the dressing over crab. Garnish each serving with
> tomatoes, egg wedges, capers, and olives. Serve additional dressing in a
> bowl to add to each serving to taste. Makes 4 servings.
>
> Louis Dressing:
>
> Mix until smooth 1/2 cup each mayonnaise and sour cream, 1/4 cup chili
> sauce, 1 tablespoon lemon juice, and a pinch of cayenne pepper. Mix in 1/3
> cup finely chopped green pepper and 2 green onions (thinly sliced). Cover
> and refrigerate for 1 to 3 hours to blend flavors. Makes about 1 1/2 cups.
>
>

That's not a bad idea, Mary. I've got romaine in the fridge, now, along
with egg, capers, olives, tomatoes and I've got all the ingredients for the
dressing (except green onions, but I'd probably leave that out anyway). I
think I will be experimenting and eating well this weekend.

I've had Crab Louis salads many times in the past, but it's never occurred
to me to make it at home.

You guys are coming up with great ideas! I love it! Thanks!

kili