Cathy gives the history of the Louie salad and dressing in her post.  Let it be said that she is right…this is a West Coast delight!  This particular version of the salad doesn’t use the traditional Louie dressing, just the traditional ingredients.  I think when I make it next, I will try it with the traditional dressing and maybe serve it in half of an avocado.  That sounds like a plan….I can hardly wait!

Shrimp Louie Pasta Salad

1 pound cooked, peeled and deveined shrimp
8 ounces macaroni pasta, cooked according to package directions
1/2 cup chopped celery
1 Tbsp sweet pickle relish
1 cup cherry tomatoes, cut in half
2 Tbsp red onion, minced
5 hard boiled eggs, 3 chopped for the salad, 2 quartered and set aside for garnish
2 Tbsp finely chopped fresh parsley
1 Tbsp fresh chopped dill,  or 1 teaspoon dried dill
3/4 cup mayonnaise
2 Tbsp fresh lemon juice
Salt and pepper to taste
Sprinkle a small bit of paprika over the top.

Slice the cooked shrimp in half lengthwise.  Add it to the pasta in a large bowl along with the celery, relish, tomatoes, red onion, 3 chopped hard boiled eggs, the parsley and dill.

MIx the mayonnaise and lemon juice together and stir until smooth. Combine it with the pasta mixture. Season with salt and pepper.

Garnish:  Arrange the egg quarters over the top and sprinkle with a small bit of paprika.

Make several hours up to a day ahead so the flavors meld.

This is the perfect summer salad and works well as a main dish or as a side.

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