South Beach Shrimp Louis

Name: South Beach Shrimp Louis
Prep time: 25 min
Total time: 25 min
Yield: 2 serving(s)
Ingredients: 3/4 lb baby shrimp or 3/4 lb medium shrimp; salt; 1 smalllime, juice; lettuce leaf; 1 cup canned garbanzo beans, drained; 1 large ripe tomatoes, cored and sliced; 2 eggs, hard-cooked; 2 lemons, cut in half crosswise; 4 ripe black olives; 4 slices green bell peppers (thin round slices); 1/2 cup mayonnaise; 2 tablespoons chili sauce; 1 tablespoon onion, grated; 1 tablespoon fresh parsley, chopped; salt; pepper; 1 tablespoon heavy cream, plus; extra heavy cream, to reduce thickness; 1/4 teaspoon Worcestershire sauce, more if needed; 3 drops Tabasco sauce

Submitted by Tarbean

"Phase II recipe This is taken from the restaurant Joe's Stone Crab"

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photo by lindafangel

Ready In:: 25mins
Ingredients:: 20
Serves:: 2

ingredients

³⁄₄ lb baby shrimp or 3/4 lb medium shrimp
salt
1 smalllime, juice
lettuce leaf
1 cup canned garbanzo beans, drained
1 large ripe tomatoes, cored and sliced
2 eggs, hard-cooked
2 lemons, cut in half crosswise
4 ripe black olives
4 slices green bell peppers (thin round slices)
¹⁄₂ cup mayonnaise
2 tablespoons chili sauce
1 tablespoon onion, grated
1 tablespoon fresh parsley, chopped
salt
pepper
1 tablespoon heavy cream, plus
extra heavy cream, to reduce thickness
¹⁄₄ teaspoon Worcestershire sauce, more if needed
3 drops Tabasco sauce

directions

To make the shrimp:
Drop the shrimp into boiling water flavored witha little salt and lime juice. Cook til just pink, usually 1-2 minute Drain and cool slightly; shell and devein. Place in a bowl; cover with plastic wrap and chill.
Arrange lettuce leaves to cover two large dinner plates (at Joe's, this is made on large oval plate). Place a mound of shrimp on one side and a mound of garbanzo beans on the other. Place tomato slices in the four "corners" of the plate. Cut the eggs lengthwise in quarters and place a quarter next to each tomato slice. Place a lemon half at the end of each plate and 2 olives at the top and bottom. Place the green pepper rings at the edges. Cover and chill if not serving immediately.
To make the Louis dressing:
Combine the mayonnaise, chili sauce, grated onion, parsley, salt, black pepper, cream, Worcestershire sauce, and Tabasco sauce. Stir until blended. Chill, covered, until serving time. If too thick, stir in a little more cream. Serve dressing in a small sauce-boat beside the shrimp.
This is a good-looking plate. The Louis dressing can be used for other cold seafood, too. Louis dressing contains a large amount of mayonnaise, but is not a problem if used as a dip. Don't eat it like soup!

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RECIPE SUBMITTED BY

Tarbean

212

<p>Before kids, I liked to cook fancy food infrequently.  Now its more about quick dinners.  I like to bake desserts far more than cooking dinner.</p>

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