Recipes for turkey meatloaf have always disappointed me since they frequently lack flavor and texture. My brother couldn’t even tell that it wasn’t beef, so I created this dish that has a fantastic texture and a surprisingly decent flavor. Quinoa, which gives the dish a beautiful texture and is nuttier than breadcrumbs, is the key ingredient.
| Prep Time: | 15 mins |
| Cook Time: | 4 mins |
| Additional Time: | 2 hrs 30 mins |
| Total Time: | 2 hrs 49 mins |
| Servings: | 4 |
| Yield: | 1 3/4 cups dressing |
Ingredients
- 1 cup mayonnaise
- ⅓ cup ketchup
- ¼ cup creme fraiche
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon apple cider vinegar
- 1 teaspoon packed brown sugar
- 1 teaspoon paprika
- ¼ teaspoon kosher salt, or to taste
- ⅛ teaspoon cayenne pepper
- ½ teaspoon Worcestershire sauce
- 2 tablespoons minced green onion
- 2 tablespoons chopped fresh parsley
- 1 tablespoon olive oil
- ½ lemon, juiced
- 2 pounds uncooked medium shrimp – peeled and deveined, tails left intact
- 1 teaspoon kosher salt
- ¼ teaspoon smoked paprika
- 1 heart of romaine lettuce, chopped
- 8 cherry tomatoes, halved
- 1 avocado – peeled, pitted, and thinly sliced
- 4 hard-boiled eggs, halved
Instructions
- Place mayonnaise, ketchup, creme fraiche, 1 tablespoon lemon juice, cider vinegar, brown sugar, paprika, salt, cayenne pepper, Worcestershire sauce, green onion, and parsley in a bowl. Whisk together until ingredients are well combined. Cover and refrigerate until thoroughly chilled, 2 to 3 hours.
- Drizzle olive oil and juice from half a lemon over the shrimp just before grilling. Sprinkle with salt and smoked paprika. Gently but thoroughly toss until shrimp are coated.
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Grill over hot coals until shrimp are pink and flesh is opaque, about 2 minutes per side. Transfer to a dish and refrigerate until shrimp are chilled, about 30 minutes. You can remove shrimp tails or leave them on.
- Divide romaine lettuce among serving bowls. Arrange cherry tomatoes, avocado slices, and egg halves on top. Season with salt and pepper. Ladle on about 1/4 cup to 1/2 cup dressing on the vegetables, and top with the shrimp and sliced green onions. Drizzle additional dressing over the shrimp, if desired.
- If you do grill the shrimp, don’t toss them with the oil and lemon juice until just before you grill them.
- You don’t need to leave the tails on the shrimp, but I think they impart a richer flavor to grilled shrimp.
- The amount of dressing is more than you’ll need for this salad, but it’s great on other salads too!
- Check out this method for
- –they’re perfect for salads.
Nutrition Facts
| Calories | 922 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 598 mg |
| Dietary Fiber | 6 g |
| Protein | 56 g |
| Saturated Fat | 14 g |
| Sodium | 1558 mg |
| Sugars | 9 g |
| Fat | 70 g |
| Unsaturated Fat | 0 g |
Reviews
Made as directed. Used 10-20 size shrimp but 2 mins per side was way too much, my bad, I should have looked at 1 minute. Otherwise loved it. Used lettuce and cherry tomatoes fresh from our garden
Absolutely delicious! I especially liked the dressing. Using what I had on hand, I substituted light sour cream for the creme fraiche, and cilantro for the parsley. Although the dressing was wonderful, I’m sure it would have been perfect without the substitutions, too. I also added Old Bay Seasoning to the shrimp.
perfect as is. I was suspicious the dressing would be too sweet, it was great. Food Wishes is THE BEST. Chef John, will you marry me?
Tasted really good… but it made WAAAAAY TOO MUCH dressing for one salad. I used half the dressing and saved the rest for another salad
I am giving this recipe a 5 Star rating for the dressing recipe. The salad is a no brainier and yummy. But the salad dressing is fabulous !!!
no changes…served it with hot shrimps
Loved this. Air fried the shrimp
Fabulous!!! I was a rock star! Thank you so much
Not a dish I would make again. I think it is just my taste. Others may enjoy this dish.
The Louie sauce was to die for.
No changes, great salad
Really loved the flavor and combo of stuff in the salad. Be careful with the cayenne ‘garnish’, things can get too spicy easily. I used the 9.5 minute soft boiled egg method, worked well but 2 exploded, so must have been too strong a boil.
Very satisfying salad. Fairly quick to make too. Took me just over an hour to put this together pretty much as Chef John recommends.
Made this for Sunday dinner. Followed the recipe exactly except subbed heavy cream for creme fresh. I was worried that there were not many vegetables in the salad but it didn’t need them. Grilled the shrimp. Next time I may add a little more lemon before I grill. Don’t cheap out and use store bought thousand island dressing. It’s all about the sauce!! Thumbs up all the way around our dinner table!
This was a really good salad. A bit pricey and a little more work. Tasty but i had enough by the end.
Yum! Forgot to buy 1000 Island dressing on the way home from work. No big. This dressing is awesome! Will be making this again very soon!
Yum! This actually works well with the tiny pink shrimp too– I ran warm water over the frozen little shrimp to thaw them; once thawed, I just sprinkled the lemon and seasoning on and proceeded according to recipe. YUM!
Best Louie Shrimp in our house!!!
Followed the recipe pretty closely. Had to broil the shrimp because of weather. Made half as much dressing as called for, and it was plenty. Added more veggies to the salad. Served with crackers and Borealis white wine.
The dressing is awesome.
This recipe is KILLER! I made it just as written and would not change a thing. We have had it twice in 4 nights…….that should say it all!