Prep 25 mins
Cook 0 mins
Phase II recipe This is taken from the restaurant Joe's Stone Crab
- 3⁄4 lb baby shrimp or 3⁄4 lb medium shrimp
- 1 smalllime, juice
- lettuce leaf
- 1 cup canned garbanzo beans, drained
- 1 large ripe tomatoes, cored and sliced
- 2 eggs, hard-cooked
- 2 lemons, cut in half crosswise
- 4 ripe black olives
- 4 slices green bell peppers (thin round slices)
- 1⁄2 cup mayonnaise
- 2 tablespoons chili sauce
- 1 tablespoon onion, grated
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon heavy cream, plus
- extra heavy cream, to reduce thickness
- 1⁄4 teaspoon Worcestershire sauce, more if needed
- 3 drops Tabasco sauce
- To make the shrimp:.
- Drop the shrimp into boiling water flavored witha little salt and lime juice. Cook til just pink, usually 1-2 minute Drain and cool slightly; shell and devein. Place in a bowl; cover with plastic wrap and chill.
- Arrange lettuce leaves to cover two large dinner plates (at Joe's, this is made on large oval plate). Place a mound of shrimp on one side and a mound of garbanzo beans on the other. Place tomato slices in the four "corners" of the plate. Cut the eggs lengthwise in quarters and place a quarter next to each tomato slice. Place a lemon half at the end of each plate and 2 olives at the top and bottom. Place the green pepper rings at the edges. Cover and chill if not serving immediately.
- To make the Louis dressing:.
- Combine the mayonnaise, chili sauce, grated onion, parsley, salt, black pepper, cream, Worcestershire sauce, and Tabasco sauce. Stir until blended. Chill, covered, until serving time. If too thick, stir in a little more cream. Serve dressing in a small sauce-boat beside the shrimp.
- This is a good-looking plate. The Louis dressing can be used for other cold seafood, too. Louis dressing contains a large amount of mayonnaise, but is not a problem if used as a dip. Don't eat it like soup!