Shrimp Louie

VIDEO LINK: https://youtu.be/U1YBs2VUtcw

INGREDIENTS

For the Shrimp & Poaching Liquid:

• 2 lbs raw shrimp (16/20 count, peeled and deveined)
• Shrimp boil seasoning (1 package or 2 tbsp)
• 1 celery stalk, roughly chopped

For the Dressing:

• 18 oz mayonnaise
• 4 tbsp ketchup
• 2 tbsp brandy
• 1 tbsp horseradish
• 1 tbsp Worcestershire sauce
• Juice of ½ lemon
• Pinch of salt

For the Salad Assembly:

• 2 celery stalks, diced
• ½ yellow onion, diced
• ½ red bell pepper, diced
• 2 tbsp fresh parsley, finely chopped
• 1 avocado, sliced or diced
• 3 hard-boiled eggs, quartered or sliced

INSTRUCTIONS

1. Prepare the Shrimp Liquid: Fill a large pot with water and add the shrimp boil seasoning and 1 roughly chopped celery stalk. Place over high heat and bring to a full boil.
2. Make the Dressing: In a medium bowl, whisk together the mayonnaise, ketchup, brandy, horseradish, Worcestershire sauce, lemon juice, and a pinch of salt until smooth and well combined. Place in the refrigerator to chill.
3. Prep Vegetables: Dice the remaining 2 celery stalks, yellow onion, red bell pepper, and chop the parsley. Set aside.
4. Cook the Shrimp: Once the pot reaches a rolling boil, add the shrimp and cook for 3 to 5 minutes until pink and opaque.
5. Cool the Shrimp: Immediately transfer the cooked shrimp to an ice bath to stop the cooking process. Drain completely and pat dry.
6. Combine & Chill: In a large bowl, mix the chilled shrimp, diced celery, onion, red bell pepper, and parsley with a generous portion of the dressing (reserve some dressing for plating). Cover and refrigerate for at least 30 minutes to let the flavors meld.
7. Assemble & Serve: Garnish the chilled salad with sliced avocado and hard-boiled eggs, or scoop the mixture onto toasted rolls for a classic sandwich. Serve with reserved dressing on the side.