Name: Aruba Beach Cafes Seafood Louie Recipe
Cook time: 40 min
Total time: 40 min
Yield: 2 servings
Cuisine: American
Ingredients: 12 pieces large shrimp (peeled, deveined, tails removed); 1 cup baby field lobster (or small cooked lobster meat, chopped); 1 cup surimi krab (imitation crab), flaked; 1 piece lemon; 1 tsp kosher salt; 0.5 tsp black pepper; 0.5 cup mayonnaise; 0.25 cup sour cream; 0.25 cup buttermilk; 2 tbsp fresh dill, finely chopped; 1 tbsp fresh chives, finely chopped; 0.5 tsp garlic powder; 0.5 tsp onion powder; 1 tsp Dijon mustard; 1 tsp white wine vinegar; 0.5 tsp lemon zest; 0.5 tsp kosher salt; 0.25 tsp freshly ground black pepper; 6 leaves Boston or butter lettuce leaves, washed and chilled; 1 piece ripe tomato, sliced into wedges; 2 pieces hard-boiled eggs, halved; 0.5 cup cucumber, thinly sliced; 1 tbsp capers (optional); 4 sprigs fresh dill sprigs (for garnish); 0.25 tsp paprika (for dusting); 1 tbsp unsalted butter; 1 tsp olive oil

Method

Seafood

Prepare shrimp

Pat shrimp dry with paper towels and season lightly with 1/2 tsp kosher salt and 1/4 tsp black pepper. Heat a medium skillet over medium-high heat with 1 tbsp unsalted butter and 1 tsp olive oil. When butter foams, add shrimp in a single layer and cook 1.5–2 minutes per side, until opaque and just cooked through. Transfer to a bowl to cool slightly and squeeze half the lemon over the shrimp. Set aside.

Prepare baby lobster and surimi

If baby field lobster is raw, steam or simmer until cooked through (about 6–8 minutes depending on size), cool, then remove meat and chop into bite-sized pieces. If using pre-cooked lobster meat, chop to similar size. Flake the surimi krab into pieces. Combine the chopped lobster and surimi with the cooked shrimp in a bowl, toss gently to combine, and refrigerate while you make the dressing (or keep chilled until assembly). Reserve any juices for the dressing if desired.

Dressing (Creamy Dill Ranch)

Make dressing

In a medium bowl whisk together 1/2 cup mayonnaise, 1/4 cup sour cream, 1/4 cup buttermilk, 1 tsp Dijon mustard, 1 tsp white wine vinegar, and 1/2 tsp lemon zest until smooth. Stir in 2 tbsp finely chopped fresh dill and 1 tbsp chopped chives. Add 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp kosher salt, and 1/4 tsp freshly ground black pepper. Taste and adjust seasoning or consistency with up to 2 tbsp additional buttermilk for a pourable dressing. Chill at least 15 minutes to let flavors meld.

Dress the seafood

When ready to assemble, spoon about 3/4 cup of the dressing into the bowl with seafood and gently fold to coat (use more or less to taste). Refrigerate the dressed seafood for 10 minutes if possible so flavors meld.

Salad & Assembly

Prepare lettuce and vegetables

Arrange 6 washed lettuce leaves on a serving platter or divide among plates. Fan tomato wedges and cucumber slices around the outer edge. Halve the 2 hard-boiled eggs and place them on the platter.

Build the Seafood Louie

Spoon the dressed seafood mixture into the center of the lettuce-lined platter or on each plate (about 1 cup per serving if making 2 servings). Sprinkle 1 tbsp capers over the seafood if using. Garnish with fresh dill sprigs and dust lightly with 1/4 tsp paprika for color.

Finish and serve

Serve the remaining dressing on the side for guests to add more if desired. Provide lemon wedges (from the remaining half) to squeeze over the seafood. Serve chilled.