Grilled Shrimp Louie - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Chef John
Dress up any shrimp or crab summer salad with this classic Louie dressing.
Ingredients
- 1 cup mayonnaise
- 1/3 cup ketchup
- 1/4 cup creme fraiche
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon apple cider vinegar
- 1 teaspoon packed brown sugar
- 1 teaspoon paprika
- 1/4 teaspoon kosher salt, or to taste
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon Worcestershire sauce
- 2 tablespoons minced green onion
- 2 tablespoons chopped fresh parsley
Instructions
- Place mayonnaise, ketchup, creme fraiche, 1 tablespoon lemon juice, cider vinegar, brown sugar, paprika, salt, cayenne pepper, Worcestershire sauce, green onion, and parsley in a bowl. Whisk together until ingredients are well combined. Cover and refrigerate until thoroughly chilled, 2 to 3 hours.
- Drizzle olive oil and juice from half a lemon over the shrimp just before grilling. Sprinkle with salt and smoked paprika. Gently but thoroughly toss until shrimp are coated.
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Grill over hot coals until shrimp are pink and flesh is opaque, about 2 minutes per side. Transfer to a dish and refrigerate until shrimp are chilled, about 30 minutes. You can remove shrimp tails or leave them on.
- Divide romaine lettuce among serving bowls. Arrange cherry tomatoes, avocado slices, and egg halves on top. Season with salt and pepper. Ladle on about 1/4 cup to 1/2 cup dressing on the vegetables, and top with the shrimp and sliced green onions. Drizzle additional dressing over the shrimp, if desired.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Lemon, Apple Cider Vinegar.
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