Superfast Shrimp Louie

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Superfast Shrimp Louie

20-Minute Meal

Superfast Shrimp Louie

Gluten-Free Friendly, Dairy-Free, Soy-Free, <600 Calories, Protein Plus

2 Servings, 540 Calories/Serving

20 Minutes

With seared shrimp, crisp romaine and cucumbers, juicy tomatoes, and cool hard-cooked eggs, this salad is exactly what you want to eat in summer.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 2 organic eggs
  • Shellfish options:
  • 10 ounces wild Gulf shrimp
  • 10 ounces wild tail-on jumbo shrimp
  • 10 ounces wild sea scallops
  • 1 organic romaine heart or other lettuce
  • 1 organic cucumber
  • ¼ pound organic grape or Sungold tomatoes
  • Sunbasket Thousand Island dressing (paleo mayo - tomato paste - capers - onion - maple syrup - fresh lemon juice - rice vinegar - Dijon mustard - kosher salt - black pepper)
  • 3 tablespoons pumpkin seeds
Chef's Tip
Instead of finely chopping the eggs, simply push them through a fine-mesh strainer after peeling. This method also gives them a creamy texture.
Ingredient IQ
The Crab Louie salad, which inspired our Shrimp Louie, began appearing on the menus of finer West Coast restaurants in the early 1900s. Its origin is a subject of debate, with the cities of San Francisco, Seattle, and Spokane all claiming credit. Written history dates the salad to 1910 when a similar salad called “Crabmeat a la Louise” appeared in a cookbook by head chef Victor Hirtzler of San Francisco’s St. Francis Hotel.
Grill It
Prepare a medium-hot fire in a grill. Thread the shrimp or scallops onto skewers, making sure the shrimp are facing the same way or the flat sides of the scallops are facing out. Set the skewers on the grill directly over the heat and cook, turning once, until lightly charred and just opaque within, 2 to 5 minutes per side.

Nutrition per serving

Calories 540, Total Fat 32g (41% DV), Sat. Fat 4.5g (23% DV), Trans Fat 0g, Cholest. 380mg (127% DV), Sodium 650mg (28% DV), Total Carb. 19g (7% DV), Fiber 5g (18% DV), Total Sugars 8g (Incl. 2g Added Sugars, 4% DV), Protein 37g
Contains: Eggs, Crustacean Shellfish

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Cook the eggs

Bring a small sauce pot of water to a boil and fill a small bowl with ice water. Carefully lower the eggs into the boiling water and cook for 10 to 12 minutes for hard-cooked. Transfer the eggs to the ice water to cool. Carefully peel the eggs.
While the eggs cook, prepare the shellfish.

2

Prep and cook the shellfish

For the shrimp or jumbo shrimp:
  • Rinse the shrimp, then drain on a paper-towel-lined plate and pat dry. Season lightly with salt and pepper.
In a large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Working in batches if needed, add the shrimp and cook, turning once, until firm and cooked through, 1 to 2 minutes per side for regular shrimp, 2 to 3 minutes per side for jumbo shrimp. Transfer to a plate. Add more oil between batches if needed.
While the shrimp cook, start preparing the remaining salad ingredients.

For the scallops:
  • Pat the scallops dry with a paper towel; season lightly with salt.
In a large frying pan over high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Working in batches if needed, add the scallops and cook without turning until golden brown on one side and starting to turn opaque, 2 to 4 minutes. Turn and continue cooking for about 30 seconds for translucent or 1 to 2 minutes for opaque. Transfer to a plate. Add more oil between batches if needed.
While the scallops cook, start preparing the remaining salad ingredients.

3

Prep the remaining salad ingredients

  • Trim the root end from the romaine heart; coarsely chop the leaves.
  • Peel the cucumber, if desired, and trim the ends; cut the cucumber in half lengthwise, then crosswise into ¼-inch-thick half-moons.
  • Cut the tomatoes in half.
  • Finely chop the eggs. Season to taste with salt and pepper.
In a large bowl, toss together the romaine and 1 to 2 teaspoons [2 to 3 tsp] oil. Season to taste with salt and pepper.

Serve

Transfer the romaine to individual bowls. Top with the cucumber, tomatoes, eggs, and shellfish. Drizzle with as much Thousand Island dressing as you like and garnish with the pumpkin seeds. Serve any remaining dressing on the side.
Kids Can!
  • Peel the eggs.
  • Toss the romaine with oil.
  • Help assemble the salad.
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