MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: New Shrimp Louie (Poached Shrimp Salad)
Categories: Seafood, Vegetables, Greens, Fruits
Yield: 4 Servings

Salt
8 oz Green beans; tails trimmed
1 1/2 lb Large shrimp; shell on,
- deveined if you like
4 lg Eggs
1 sm Shallot; sliced
2 tb Fresh tarragon leaves; fine
- chopped
3 tb Fresh lemon juice
Freshly ground black pepper
1/2 lg Head romaine lettuce
+=OR=+
3 Heads Little Gem lettuce; in
- large pieces
1 md Watermelon radish; thin
- sliced
+=OR=+
3 Regular radishes; thin
- sliced
1 Avocado; thin sliced
Olive oil; for serving
1 c Aioli or mayonnaise; for
- serving

Bring a large pot of salted water to a boil. Add green
beans and cook until bright green and just tender, 2
minutes or so. Remove from water and transfer to a plate
to cool. (No need to use an ice bath, but if you want
to, go for it.)

Add shrimp and cook until bright pink and just cooked
through, 2 to 4 minutes depending on the size of the
shrimp. Transfer to a plate to cool. Once the shrimp are
cool enough to handle, peel.

Return the water to a boil and gently lower in eggs.
Boil for 6 to 7 minutes (6 for runnier yolks, 7 for
slightly firmer). Remove from heat and run under cold
water for a minute or two. (Feel free to place them in
an ice bath, if you wish, but I find very cold running
water does the trick.)

Combine shallot, tarragon and lemon juice in a small
bowl and season with salt and pepper.

To assemble the salad, arrange the lettuce on a large
serving platter or in a shallow bowl and scatter with
radishes, avocado, green beans and shrimp. Spoon shallot
mixture over everything and drizzle with olive oil. Peel
and halve the eggs and nestle in the salad. Serve with
aioli or mayonnaise alongside for individual dressing.

By: Alison Roman

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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