1 of 5 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (377g) Recipe makes 4 servings The following items or measurements are not included below: 4 large lemon wedges
Calories 529
Calories from Fat 267		(50%)
Amount Per Serving		%DV
	Total Fat 29.7g	45%
	Saturated Fat 5.5g	27%
	Monounsaturated Fat 3.1g
	Polyunsaturated Fat 2.3g
	Trans Fat 0.0g
Cholesterol 578mg		192%
Sodium 1333mg		55%
Potassium 564mg		16%
Total Carbohydrate 9.0g		3%
	Dietary Fiber 0.4g	1%
	Sugars 3.7g
Protein 53.0g		106%
detailed view... how is this calculated?

people who like this recipe also like:

The Ultimate Greek Salad

By: evelyn/athens

Boursin-Homemade

By: DJM

Excite Me Tonight! Chicken!

By: NcMysteryShopper

Just Like Loaded Baked Potatoes/Cauliflower (Low Carb)

By: Helping Hands

Aquavit's Swedish Meatballs

By: Chef Kate

Shrimp or Crab Louis

Recipe #147438 | 20 min | 20 min prep | add private note

⁽¹¹⁾ RATE IT NOW Print Recipe

By: KITTENCAL
Dec 5, 2005

I have made this using the packaged crab meat and have also made this using both crab and small shrimp, this makes a wonderful lower fat salad to serve for a brunch get together

SERVES 4 (change servings and units)

Ingredients

2 lbs cooked small shrimp or crab
coarsley shredded lettuce leaf
chopped tomato
4-8 hard-boiled eggs
4 large lemon wedges
salt and pepper

DRESSING

1 cup reduced-fat mayonnaise (or use full-fat)
1/4 cup bottled chili sauce
1 finely minced green onion (or 1/4 cup scallion)
2-3 tablespoons minced green olives
2-4 teaspoons fresh lemon juice
1 teaspoon worcestershire sauce
1 teaspoon horseradish
salt and pepper

Directions

1
Whisk all dressing ingredients together and season with salt and pepper.
2
Prepare four large bowls.
3
Divide the shredded lettuce in the bowls.
4
Divide and top with seafood, then place egg wedges and tomatoes around the seafood, with a lemon wedge.
5
Pass the dressing on the side.
6
Delicious!

Questions about this recipe?

Featured Reviews for This Recipe

From: Baby Chevelle

On Jun 17, 2009

What a great recipe for a hot summer day. I made this using large jumbo shrimp and served on a bed of romaine lettuce. I added just a small bit of celery it was fabulous.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Koechin (Chef)

On Jun 16, 2009

Wonderful Drerssing. I did add alittle more lemon juice and some capers. (I love them). It was great right when I made it, but was even better the next day! I used it on fresh sliced gatden tomatoes and it is also a wonderful dip for veggies. Thanks again for another great recipe. :-0

0 people found this review helpful

Was this review helpful to you? YES | NO

From: BecR

On Jun 1, 2009

What a fantastic Louis salad! I had some Jumbo shrimp so used those, and added some cubed cheddar cheese to the mix and it was delicious! Thanks Kitten- Made for the Salads event in Photos Forum.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Michelle S.

On Jun 9, 2007

This is by FAR the best Shrimp Louis I have ever had. The flavors are mouthwatringly good and it is SO easy to prepare. This from now on the only Louis recipe I will make. This time I made it with shrimp, but I cannot wait to try it again with crab. The flavors were singing in my mouth while I ate it.

3 people found this review helpful

Was this review helpful to you? YES | NO

Read all 11 reviews