Recipe courtesy of Twisted Soul Cookhouse & Pours

Southern Seafood Louie Salad

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  • Level: Intermediate
  • Total: 1 hr 45 min
  • Active: 1 hr 45 min
  • Yield: 8 servings
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Ingredients

House Seasoning:

1/2 cup garlic powder

1/2 cup onion powder 

1/2 cup seasoning salt 

Mango Vinaigrette:

2 cups diced fresh mango

1/4 cup apple cider vinegar 

3 tablespoons honey 

3 tablespoons lime juice 

1 tablespoon peeled and diced fresh ginger

1 tablespoon salt 

1 shallot, diced 

1/2 cup olive oil 

Apple Cider Vinaigrette:

1/2 cup apple cider vinegar

2 tablespoons honey 

1/2 cup extra-virgin olive oil 

Corn Relish:

2 cups fresh shaved corn (from about 3 ears)

1/2 cup finely diced red peppers

1/4 cup finely diced red onion

1 tablespoon finely chopped fresh cilantro

Avocado Hoe Cakes:

2 cups self-rising cornmeal

3/4 cup buttermilk 

1/4 cup diced red onion

1/4 cup vegetable oil, plus additional oil for frying 

1/4 cup diced red pepper

1 tablespoon chopped fresh cilantro 

2 eggs 

1 ripe avocado, pureed 

1 jalapeno, diced fine 

Southern Poached Seafood:

1/8 cup olive oil

1 cup large shrimp 

1 cup lobster tail meat 

1/2 teaspoon crab boil seasoning

1 teaspoon seafood boil seasoning, such as Old Bay

1 cup lump crabmeat 

1 pound arugula 

Directions

  1. For the house seasoning: Combine garlic powder, onion powder and seasoning salt in a small bowl.
  2. For the mango vinaigrette: Combine mango, vinegar, honey, lime juice, ginger, salt, shallot and 1 tablespoon house seasoning in a blender. Turn blender speed to high and slowly add olive oil until blended well. Transfer to an airtight container and refrigerate until ready to use. (Vinaigrette keeps, refrigerated, up to 7 days. It's great on salads, fish and chicken.)
  3. For the apple cider vinaigrette: Combine vinegar, honey and 1 tablespoon house seasoning in a blender. With blender on high, slowly add oil until well blended. Remove and store in an airtight jar, refrigerated, for up to 3 months.
  4. For the corn relish: Combine the corn, peppers, onion, cilantro, 1 tablespoon house seasoning and 1/2 cup apple vinaigrette in a bowl. Refrigerate until ready to use.
  5. For the avocado hoe cakes: Mix together cornmeal, buttermilk, onion, oil, pepper, cilantro, eggs, avocado and jalapeno in a bowl.
  6. Add just enough frying oil to a skillet or griddle to coat the bottom and heat over medium-high heat. Drop about 2 tablespoons batter into the skillet for each hoe cake. Cook until browned, about 2 minutes, then turn and brown the other side, 2 more minutes. Repeat with remaining batter.
  7. For the Southern poached seafood: Add oil to a saute pan and heat over medium-high heat. Place shrimp in heated pan and place lobster meat in same pan, keeping shrimp and lobster in separate corners of the pan. Add crab boil seasoning, seafood seasoning and 1/2 cup water. Cook shrimp and lobster until translucent, about 2 minutes, then add crab meat, also keeping separate, and continuing to cook until heated through, about another 30 seconds. Transfer seafood to a small platter, keeping separate, and refrigerate to cool.
  8. Place about 3/4 cup arugula in the center of a plate and top with 1/4 cup corn relish. Off to the side, place 3 warm avocado hoe cakes. Atop each avocado hoe cake, place a different type of chilled seafood. Drizzle each topped hoe cake with mango vinaigrette and drizzle additional mango vinaigrette on the plate as desired. Repeat with remaining ingredients.