This recipe takes its inspiration from Crab Louis salad, but the dressing is a lightened version made with oil infused with shrimp shells. This oil is very aromatic and wonderfully evocative of the sea. This oil is a great flavor booster for pasta dishes, seafood soups, bouillabaisse, or light sauces for seafood such as a red pepper coulis.
INGREDIENTS:
1 head Romaine lettuce, cleaned and cut into bite-sized bits 1-2 tomatoes (the colors the merrier), seeded and cut into ½ inch dice, drained (Save the liquid from the tomatoes to flavor and color the dressing) 1 pound shrimp (41-50, or other bite-sized), shell-on, shells reserved for dressing ½ pound crab, picked through for shell and broken up into bite-sized pieces, kept cold 2 ripe avocadoes, cut into ½-inch pieces 2 scallions, thinly sliced on a long diagonal -OR- 10-12 good sized basil leaves sliced into a fine chiffonade 1½ cups Shellfish Dressing (see recipe) Pepper to taste Large crystal salt such as Maldon or Sel de Camargue as neededMETHOD:
Peel and cook the shrimp. Plunge into an ice-bath as soon as they are done to arrest the cooking. As soon as they are cool, drain well and keep cold. Be sure to save the shrimp shells for the dressing.
Toss the drained shrimp with the crab meat to mix. Lightly season with a little pepper. If you wish, add a couple tablespoons of dressing to the bowl and toss to coat.
In a large non-reactive bowl, mix the lettuce with just enough dressing to coat it. Toss to coat, then add the avocado and gently toss to combine.
Divide the lettuce between four plates or place on a platter, then scatter the tomatoes evenly overall. Divide the shellfish equally. Drizzle with a little dressing, and garnish with a little of the slivered scallions or the basil shreds. Scatter a few grains of salt over the salads and serve right away.
Chef’s Notes:
You can use all shrimp if you wish, or go ½ and ½. Chopped hard-boiled egg would not be amiss here, either. If you wish, just use Thousand Island Dressing (see recipe on site).
Serves: 4
Source: Chef Andrew E Cohen
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