Cook Like the Pros: Grilled Shrimp Louie
Seabird chef Dean Neff shows us how to make Spring Harissa Grilled Shrimp Louie with soft-boiled farm egg, spring vegetables and greens.
Posted — UpdatedRecipe: Spring Harissa Grilled Shrimp Louie with soft-boiled farm egg, spring vegetables and greens
From Chef Dean Neff:
A simple salad that is substantial and easy for serving friends and family. Use local brown shrimp for this recipe and feel free to substitute other great seasonal ingredients you may find at the farmer’s market. Some ideas are…crab, oysters, grilled yellowfin tuna, sweet peppers, summer squash, etc. Get creative!
Shrimp Louie is an old American dish that typically consists of a salad with shrimp, tomatoes, avocado, The nice thing about taking a classic dish like this is that it allows you to work within the structure of the recipe, while substituting in ingredients that suit your season and availability from local farmers. This give you a greater chance of end success because you are focusing your creativity through a lens of a recipe or idea that works.
In this demo, I show how to make preserved lemons and rose bud harissa and apply those items into a version of Shrimp Louie Salad. I grilled the shrimp, black pearl mushrooms, asparagus, and spring onions after brushing them with harissa. I also made a salad with shaved radish, minced cutting celery, arugula, herbs, avocado, and soft-boiled farm eggs. I made a simpler version of Shrimp Louie Dressing with the rose bud harissa, Duke’s mayonnaise, grain mustard, and lemon juice.
- 5 garlic cloves (whole)
- 1 tablespoon minced preserved lemon (yellow outer skin only)
- 2 teaspoons toasted cumin seed
- 1 teaspoon toasted carraway seed
- 3 tablespoons smoked paprika
- 1 tablespoon Aleppo
- 1 teaspoon turmeric
- 2 tablespoons lemon juice
- 1 roasted-peeled-seeded minced red bell pepper
- 2 rose buds (pedals only) or 10 nasturtium flowers
Muddle in a mortar with pestle until smooth
- 8 eggs
- 3 quarts water
- 2 tablespoons sea salt
- Ice bath
Bring the salted water to a boil. Add the eggs quickly and carefully. Turn the heat to medium-high and start a 7-minute timer. Stir every minute. After seven minutes of simmering, shock the eggs in heavily iced water for 5-10 minutes before peeling.
- 5 organic lemons cut into vertical quarters, but remaining attached.
- 4 cups kosher salt
- 3 tablespoons whole peppercorns
- 20 bay leaves
- 1 tablespoon coriander
- 2 tablespoons whole mustard seeds
Mix the salt and spices. Rub all surfaces of the lemons with the salt/spice blend, while squeezing the salt into the center of the lemons. Pack into a clean jar with a tight-fitting lid and store in the refrigerator for 1-3 months. Add salt as needed.
- 2 tablespoons harissa
- 1 cup Duke’s mayonnaise
- 2 tablespoons grain mustard
- 2 teaspoons lemon juice
Mix well
To Assemble…
- 1 pound peeled grilled domestic shrimp
- ¼ pound grilled mushrooms
- 1 bunch grilled spring onions or scallions
- 1 bunch blanched and grilled asparagus
- 4 cups of arugula or any good lettuce of your choice
- 1 ripe avocado cut into slices
- 3 soft-boiled eggs cut into quarters
- 1 bunch of radishes cleaned and quartered
- Handful of torn basil and/or any leafy fresh herbs
- Fresh parsley (whole leaves)
Toss all ingredients lightly with salt, olive oi,l and lemon. Put a substantial amount of the dressing on the surface plate. Build all of the ingredients on the plate, and finish with the harissa-grilled shrimp, soft boiled eggs, and all other grilled items. Season with sea salt before serving paying attention to the egg yolks and avocado. Squeeze a lemon just before serving.
Serves 6.
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