Alison Roman's New Shrimp Louie | NYT Cooking

i kind of wanted to take that version of a salad to me oh sorry i heard a siren it's cat in the tree you can't hear it all right i thought you heard it too and anyway all right i'm allison roman and i am making a new shrimp louie if you don't even know what an old shrimp louie is i'm happy to tell you it's cooked shrimp that gets tossed with a creamy thousand island dressing served over a bed of lettuce with like chopped egg avocado probably some halved cherry tomatoes or something like that i just have opinions about creamy dressings and also about ketchup this is a new day it's a new shrimp louie there's no ketchup there's no creamy dressing and there's definitely no have cherry tomatoes because it's just not what i would like for this salad there was a siren it's a new siren so in my world there's like two types of salads that you can eat there's a salad that's like your side salad it's you know greens tossed in a bowl maybe some lemon salt whatever and then there's like a dinner salad or a composed salad once you realize that really you're just kind of boiling everything in one pot of water and letting it cool and then slicing some stuff it's actually very easy and not that intimidating i would say the most important components of the salad are the shrimp the dressing that we're gonna make that has a bit of tarragon in it and the lettuce other than that it's kind of like the world is your oyster or shrimp so because we are blanching everything and because as you can tell the size of my stovetop is um i would say below average for my purposes and maybe yours i'm going to do it all in one pot each green bean has a tail and a top top and a tail the top has where the where they actually grow this little stem here is what i want to get rid of this is the type of thing where i wouldn't do it with a knife just because i find this to be a little bit more efficient any time you're cooking anything in a big pot of water the water gets absorbed into that vegetable into that noodle into that shrimp and so you want to make sure that that water is seasoned so that seasoning goes into those things as well when you blanch something conventional wisdom suggests that you should shock it immediately in a bowl of ice water i don't do that one again look at my setup my freezer is like this big and i just don't have room to make ice to just constantly be making an ice bath with something and also just it's more bowls it's more stuff to do it's more things to think about and i just i'm trying to keep this as tight as possible the way that you get around that is you cook something until it's just almost al dente you take it out you spread it onto a sheet pan or something like that so it can cool as quickly as possible without putting it in an ice bath and also without worrying about it over cooking because it will continue to cook a bit from the residual heat so just make sure that it's a little bit under by the time you pull it most people probably have a larger burner a regular size refrigerator consistent hot water doing it in this kind of quirky small apartment actually makes me better at my job for something like a green bean we're really only going to blanch for like 30 to 60 seconds green beans are really easy to tell when they're done they turn bright green and they cook pretty quickly again if you're like i don't know if it's done or not you can always take one out to me [Music] that's oh my god that creamy tried to kill me you know when a green bean is ready when it tastes just slightly less raw than it did before by the time that a green bean feels soft when you're cooking it it's i think too cooked you don't want it to taste like it came out of a can so i'm just gonna let these hang out here and then we're gonna cook our shrimp they are not peeled or de-veined not only do i think they taste better because of the shell but i also think that shell served as like a protective shell against overcooking water logging i also think it's incredibly easier to shell them once they're cooked i think that that raw shrimp you've got like the things they're soft the shallow soft it can be kind of a mess and maybe intimidating but peeling a cooked shrimp kind of just pops off in one piece and you're good to go [Music] so i'm gonna pull them shrimp are also a thing that people i feel like never really know when they're cooked and they do a really good job of letting you know they go from sort of that translucent gray color to a more opaque bright pink color before i try to peel these or handle them at all i'm definitely going to let them cool off we're going to cook our eggs lastly and if that freaks you out if you're like i don't want to cook an egg in the water that i've cooked shrimp that's fine cook them in a separate pot i don't mind you can't taste anything you peel the outside anyway it's totally fine i'm gonna cook these eggs for six minutes if you feel like you want a slightly less runny yolk but you would like it a little bit jammy you can go for a seven minute this is pretty much the only time you will ever see me set a timer for anything including like cake baking just because i'm extremely particular about the type of yolk cool so these guys are done six minute egg six minute blue egg matching my outfit they got the memo and i'm gonna just rinse them under cold water just to kind of make sure that they stay at that nice jammy center [Music] i think you should start an asmr channel is that how you say it so i don't totally believe in vinaigrettes as a general rule i don't like doing the olive oil and the vinegar or the lemon in the same bowl but i do believe in like a highly seasoned acidulated mixture that you can use to season things like your lettuce your shrimp your beans your radishes it's basically just fresh lemon juice some chopped shallot and then i'm gonna add fresh tarragon and fresh tarragon is like a polarizing herb it's got a really to me like clean sort of licoricey fennely flavor that is really nice with things like shrimp and beans and radishes it feels very french to me and to take the leaves off i literally just oh do that oh just kind of rip them off like you would leaves from a kale this is kind of like a light pickle i guess you would call it you could slice into thin rings you could finally chop i'm gonna do little thin nice slivers [Music] we'll season them with salt and pepper because this will be something that we're going to eventually spoon over all of our lettuces and vegetables and shrimp the average lemon has about two tablespoons of juice i obviously don't expect anyone to bust out like a tiny tablespoon and like squeeze it in there when they're doing this but you want enough lemon juice so that you're evenly coating the shallots to make sure that there's enough liquid for them to sit in so that they can get evenly seasoned wow screaming children i live across from the school it's fine i'm not hurting anybody maybe it says green beans trying to kill them too it's a call back from another choke and the tarragon because it's so wispy and thin anyway it's not like you need to go crazy or finely chop or make anything perfect i happen to really love tarragon so this is like a true delight for me i actually don't cook with it that often radishes what a beautiful gift radishes are because these are so tiny i'm going to leave most of them whole or i'm going to just have them likewise [Music] that one's nice the radish greens actually they remind me especially at this stage they read me of arugula so if you're wondering if you'll like them then i mean a taste them see if you're into it but know that they're kind of have that like peppery vegetable vibe like arugula does and if you live in a place where you can find things like watermelon radishes purple radishes green radishes daikon radishes use those because i think the more the merrier these are watermelon radishes and they're really bulbous to get them thin enough to where i will enjoy eating them i'm gonna use a mandolin i don't do it often but when i do it's probably for a radish [Music] so in my fantasy world every time i make a salad with tiny crunchy lettuces they're all this big and they're all so cute and really fresh and young and pretty in my actual reality i'm probably using something like this which is just ahead of romaine lettuce for our purposes i'll do a mix just because i feel like you can use any sort of sturdy crunchy lettuce i will further tear these leaves when it comes time to assemble but this is kind of like my preliminary you know breakdown of a vegetable to make it a little bit more manageable and so for this i'm going to make an aioli which is you know you can use mayonnaise if you want i think aioli is really cool because you basically make something that looks completely different out of like an egg and some oil it's a real glow up and my general ratio is one egg yolk to about a cup of oil you want to have a pretty high quality oil but for that reason i also like to use equal parts olive oil and canola oil a 100 olive oil aioli will taste strongly of olive oil and that's okay and there's definitely a time and a place but i feel like for the salad i want to cut it with something a little bit more neutral the type of bowl you make your aeolian to me really matters i want to have the surface area be as tight as possible i want to work like basically just right in here if you're going like this there's just a lot room for error and i feel like every time i try to do it in a bowl like that it breaks and i'm not trying to have this break especially not on camera and you want to start off especially at the beginning extremely slowly and so in here we have an egg yolk and a little bit of lemon juice just to kind of thin it out and then you want to start with like half a teaspoon at a time and the concept of breaking which is like a word i don't even want to say right now at the risk of it happening to me um but it basically means that when your emulsion comes out of wax so that's what we're doing we're making an emulsion we're putting fat into a water-based thing and the balance has to be kind of just right especially at the beginning things are very precarious so you want to be really careful like if i were to dump this whole thing in there's no way the fat would incorporate into the water you kind of have to build it up really slowly as soon as something looks greasy or like you're like i see opaque and i see translucent in the same bowl that means it's broken it's painfully slow processed at the beginning but we'll we'll get to add a little bit more rapidly as it goes on [Music] as you add more oil it'll get thicker which is kind of counter-intuitive because you're adding like a liquid to something and it becomes thicker so i'm just going to add a little bit of lemon just to kind of smooth it out a little bit so i can continue adding more fat i'm also going to season it now with some salt seasoning your aoe midway through kind of gives it a chance to break down a little bit if you season it just at the end you'll get like bits of salt nothing bad has happened yet and if it does you won't see it we'll pretend that this is where i stopped and that it was perfect the whole time but i kind of think it might actually be perfect all time [Music] we have an aioli people [Music] it tastes really good it looks like a really good banana pudding which is that gross because this is an aioli that's gross i'm not going to call it a pudding i'm sorry this is a lot of stuff for a salad but actually we're pretty much done and now all we're doing is peeling the shrimp and putting everything into a bowl for these shrimp i'm just going to peel them i'm not going to devein them if that's something you want to do you absolutely can i don't mind eating them undeveaned i do it all the time but for this i'm just going to take the shell off which again a much easier and neater process to do once they're already cooked and then of course our small friends they will not have been picked in vain i still want to make sure the leaves are properly dressed and acidic and taste good so i'm going to give them just a bit of lemon salt and pepper just like a casual toss just like let the salad relax you [Music] it kind of takes off all those boxes of things that i would want for like a beautiful springy brunch but i've also like i said eating this for dinner a lot or some version of it to great success [Music] treat the aioli or mayonnaise more as a dip alongside the way this looks which i think is very nice is worth the argument alone for eradicating creamy dressings everywhere which hot take i know but [Music] i'm a very tactile eater i like to eat with my hands pretty much at any chance that i get um so you know if this were me i would probably just like dip it in the thing and eat it like that honestly that shallow dressing spoon of everything kind of makes it feel like a cohesive meal and a salad rather than just like a big crudite platter with shrimp in it wouldn't be bad at that either so if you've heard of it before consider this the new shrimp louie and if you haven't then just consider this the only shrimp louie we have some shocking new developments here uh it turns out according to instagram that 72 percent of you don't know what a shrimp louie is the people that do know think that if you don't know you're a monster you

Channel: NYT Cooking

Views: 288,038

Keywords: cooking, cooks, recipes, recipe, how-to, how to, kitchen, new york times, new york times cooking, nyt cooking, nyt, nytimes, alison roman, alison, roman, alison e roman, shrimp, shrimp louie, louie, shrimp salad, salad, easy recipe, salad recipe, aioli, mayonnaise

Id: TAIjPdYWV4M

Length: 13min 55sec (835 seconds)

Published: Tue May 21 2019