When the heat index is 105° (yikes!) there’s nothing to do but crank up the air conditioner and/or fans, pour a tall glass of lemonade, and dive into the latest best-seller that you’re dying to read. But wait—somebody is going to have the hungry horrors regardless of the temperature.
When it’s just too darn hot to fuss in the kitchen, let the wonderful workers at your local supermarket take the heat and help you prepare dinner. The seafood department offers cooked shrimp, the deli stocks cold cuts and rotisserie chicken or turkey breast, the bakery is the spot for crusty herb focaccia or a baguette, and hit the produce department for fresh fruits and veggies. VOILA! You can put together a delicious dinner without heating up the kitchen and with a minimal amount of work.
image courtesy of beyondwonderful.com
Shrimp Louis
FOR THE SALAD:
2½ cups cooked Maine shrimp, peeled
1 head iceberg lettuce, shredded
4 hard-cooked eggs, peeled and cut into wedges
2 large tomatoes, cut in wedges
¼ cup black olives
1 large lemon, cut into 8 wedges
¼ cup chopped fresh chives
FOR THE DRESSING:
1 cup mayonnaise, regular, reduced fat or fat free
¼ cup cream, regular or fat free
¼ cup chili sauce
1½ teaspoons Worcestershire sauce
2 Tablespoons fresh lemon juice
6 green onions, finely chopped
2 Tablespoons minced red bell pepper
Salt and freshly ground black pepper to taste
Prepare dressing first: Combine mayo, cream, chili sauce, Worcestershire sauce, lemon juice, green onions, and red bell pepper in a small bowl. Mix well and season to taste with salt and freshly ground black pepper.
Prepare the salad: Portion the lettuce onto four chilled plates. Mix the shrimp with enough dressing to moisten well and mound in the center of the plate on the lettuce.
Garnish with wedges of egg and tomatoes and then add olives and lemon wedges to plate. Sprinkle with chopped chives. Serve extra dressing on the side. Serve with crusty French bread.
Serves 4.
Paula Anderson is a contributing writer to Maine Food & Lifestyle magazine, as well as a columnist for 3 Maine Newspapers with a focus on food, nutrition, and entertaining.
