Little Gem Louie with Oregon Pink Shrimp and Dungeness Crab
By Chef Mona Johnson and Chef Jaret Foster, Tournant
Serves 6
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INGREDIENTS
1 ½ cups mayonnaise
⅓ cup ketchup
1 small shallot, minced
2 tablespoons chopped pickles (try any combo of pickled asparagus, green beans, garlic scapes
or cornichons)
1 garlic clove, grated on a microplane
1 tablespoon chopped fresh parsley or tarragon
1 tablespoon chopped fresh chives
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce such as Crystal or Tabasco
1/2 teaspoon smoked paprika
Juice of half a lemon
Salt and fresh pepper to taste
3 dense, compact heads of Little Gem lettuce, bases trimmed and halved lengthwise
1 ½ cups Oregon pink shrimp
1 cup Oregon Dungeness crab
¼ cup julienne watermelon radish (optional)
Juice of half a lemon
Flaky salt
Edible flowers and/or chopped chives for garnish
METHOD
Make dressing by whisking together all the ingredients. Taste and adjust with more salt or acid if
needed.
Arrange Little Gem halves on a round platter in a circle, cut sides up and stem ends facing the
center. Sprinkle with flaky salt. Spoon dressing over, lavishing each lettuce head with a
generous amount. Evenly distribute shrimp and crab over lettuce halves. Scatter julienned
radish on top (if using) and squeeze over the juice of half a lemon. Garnish with a final flourish
of flaky salt, edible flowers and/or chopped chives.