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| Shrimp and Crab Louis |
When I was a kid on vacation in San Jose California, my Uncle Joe took my Dad and I to Santa Cruz where, on a dock overlooking the ocean, I had a Shrimp Louis (pronounced Louie) for the first time.
When we returned to New York although I was never able to find those tiny shrimp in that uniquely flavored Louis sauce, I was able to have sauce that tasted similar to the one I had years before. It was at a small restaurant on Lexington Avenue and about 87th street. That restaurant is long gone but I remember the "egg a la rouse" appetizer - a hard boiled egg sliced in half on bed of lettuce and sauced with a kind of Russian dressing. But different than Russian dressing
Many years later, while at a real state convention in San Francisco I had lunch at
Scoma's on Fisherman's Wharf. Their shrimp or crab Louis was outstanding and immediately reminded me of the Shrimp Louis I had had many years earlier in Santa Cruz. My wife and I visit Scoma's whenever we visit the beautiful city of San Francisco.
My variation is this fresh summer dish is Maine Crab, Lobster and Shrimp Louis. I used larger shrimp here because
fishing for the small Maine shrimp was suspended in 2014 because their population was the lowest in 30 years. Hopefully this conservation precaution will increase the shrimp population in Maine next year
Louie (Louis) Sauce
Ingredients
- 2 Tbsp home made mayonnaise
- 2 Tbsp cocktail sauce
- 1 tsp Bread & Butter pickle juice
- 1 tsp Chopped bread & butter pickles
Directions
- Thoroughly mix all ingredients and set aside to combine flavors for at least 30 minutes
