Shrimp Louie
Recipe type: Entree Salad
Prep time: 
Total time: 
Serves: 1
This is a delicious seafood topped salad. It makes a light and refreshing summer meal. It's delicious with a piece of grilled garlic bread. Cost per serving: $3.81. Cook's Note: This recipe can be shared between two people when served as a side salad instead of an entree. It's particularly good when served with clam chowder.
  • 2 cups hearts of romaine torn into bite sized pieces for each salad or use a mixture of spring greens and romaine ($0.20 - $0.50)
  • ½ cup shredded carrots ($0.18)
  • ¼ cup shredded red cabbage ($0.25)
  • ¼ cup chopped green onions ($0.34)
  • 1 hard boiled egg cut into quarters ($0.10)
  • 2 radishes, halved and thinly sliced ($0.20)
  • 4 -5 slices of cucumber, halved ($0.17)
  • ½ cup chopped tomato ($0.13)
  • 4 ounces of cooked shrimp, shelled and deveined (medium or small salad shrimp) ($1.50)
  • 1000 island or seven seas dressing to taste ($0.38)
  • A wedge, or two, of lemon ($0.05)
  1. Toss lettuce, carrots, and cabbage together. Arrange on serving plate or bowl.
  2. Arrange chopped tomatoes and egg quarters around the edge of the plate
  3. Arrange shrimp in the middle of the salad
  4. Sprinkle green onions and radishes around the top
  5. Serve with dressing on the side.
Recipe by Patty Cake's Pantry at