Summer is the time to relax. Many people enjoy blasting off to the beach, enjoy long afternoons in the warm waters and the cool white sand. However, not everyone can afford that luxury. But even if you are stuck in the cement jungle, there are still ways to bring to the beach. An open-air dinner party, with a seafood feast is the perfect way to evoke the long summer days amid the surf and waves.
A good start to the night with Alaskan Shrimp Louie. This is a classicSeafood salad that makes use of fresh and juicy shrimp Alaska. It's really easy to make and easy to use, it is well suited as a starter course or for lunch. Remember, the finer the shrimp, the better the salad, making it in Alaska.
The ingredients you need to collect are: 2 pounds cleaned and Alaskan prawns, peeled, deveined, and chilled, cut into quarters about a half cup of chopped spring onions, some chili sauce, chopped parsley, cayenne pepper, tomatoes, slicedBoil eggs (these can be omitted), mayonnaise, cream, a head of lettuce, chopped or shredded.
In a medium bowl, mix the green onions, mayonnaise, chili sauce, seasoning and cayenne pepper. Next, stir Sprinkle with the parsley and season with salt and pepper. Add cream and fold in gently. Arrange the salad on a serving platter or on individual plates. Place the shrimp on a plate and spoon on the dressing. Garnish with eggs, tomatoes and lemon slices.
Shrimp Louieto have Alaskan Shrimp Louie or in this case are somewhere on the West Coast, as in Seattle or San Francisco. There is a rule of crab or shrimp, salad, hard boiled egg and pink Louie dressing.
A modern twist on the Alaska shrimp Louie favors you a little more seasoning. Some options include adding Dijon mustard and fresh lemon juice to the dressing. In addition, avocado and baby greens, simply replace the salad and boiled eggs.However you choose to forget your shrimp Louie, do not use, Alaskan shrimp.
Try try it for your next summer dinner party.
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