Alison Roman's New Shrimp Louie | NYT Cooking
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- เผยแพร่เมื่อ 10 ก.พ. 2025
- Get the recipe: nyti.ms/2JPMkGu
Do you know what shrimp Louie is? Alison Roman thinks you should. Unlike the old version that's covered in a thousand island dressing, this new one keeps what you love and pairs it with fresh aioli (or mayonnaise) instead. It's a new day and there's a new shrimp Louie in town.
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I love that in the thanksgiving video she's all "you'll never see an avocado in my kitchen"
She is SO much my favourite youtube chef.
No blender, no ice bath, doesn't devein the shrimp and a kitchen, cooker and fridge like I have at home.
I could go on...
Oh! And everything she touches doesn't have to be described as, "Wonderful, amazing, gorgeous, beautiful!" (Take note, Jamie Oliver...)
Alison Roman Rocks.
Thank you Alison, you make me feel so relatable. no separate pans for separate boiling water, no ice bowl, and that normcore refrig, LOVE YOU, MORE OF HER VIDEOS PLEASE.
I understand what she's doing; I recommend throwing the sheet pan into the freezer for an hour before starting to prep and it'll be ice cold to put the veg and shrimp onto to prevent the overcooking. That way you don't need a ton of ice and bowls and such (I use this trick when I'm making shrimp cocktail)
I love her style of cooking, simple process but doesn’t skimp on quality and flavor. More videos!!!
We're working on it. 😉
i had my first shrimp louie in nyc......1977.....loved it and made it at home and or had restaurants make it almost exact....they did a ok ....presentation ....also I see you have avacado in your kitchen and recipe......i also didn't have avacado.....but now i make guacamole at least once a week...my special touch....like you .....in each bowl........thank you for your experienced enthusiasm ......you are fun to watch and learn
A great twist on this classic salad. I love the fact that you take the time to explain why you do something.
You have a GREAT sense of a wicked humor. So endearing and intriguing.
Finally! Cooking made practical for Millennials/GenZ. And Alison is superb. Keep her.
and this particular Gen Xer
@@Marcel_Audubon Please be nice it's what they want till yesterday, okay?
First time that I have watched Alison. She is just fantastic! Going to share this with my daughters who will relate to her too. Thanks so much for posting. Also more of her as someone else commented.
I’ve always liked her recipes, but having watched her in person - more! More! She’s adorable! And kudos to her for managing all that in that tiny kitchen.
Did not know what an OG Shrimp Louie salad is but the description sounded awesome. This also looked delicious though, personally, I don’t care for radish and probably would put in some halved cherry tomatoes. But that’s cooking...taking a recipe and making it your own like Alison made the Shrimp Louie salad her own. That aioli did look like an amazing banana pudding and I didn’t mind the comparison at all. I gasped in pleasure to see avocados used after hearing her say today when I watched the video of the tour of her home kitchen they were an item you would “never” find in her kitchen as she, I think she said, just didn’t use them or care for them or something like that. I love them!
I love the beehive teapot in the background. She makes me want to come by and have lunch.
I watch a lot of cooking content so I am somewhat surprised I only now find this great show. Alison is amazing ! Easily one of the most likable, funny, entertaining
chefs on YT ! Keep up the good work ! ♥
Alison's videos are so informative, funny and entertaining! I also want Melissa Clark back... More videos with both of them please! :)
melissa clark is tasteless and talentless
mahzorimipod What the fuck have you made lately? Do you write for the New York Times? Are you a best-selling cookbook author and internationally-acclaimed food writer? My guess is no.
@@mahzorimipod Ouch
This is so true! They are the best!
With the lemon, vegetable oil and lack of garlic in the "aioli," it taste just like mayonnaise. Aioli literally translates from Catalonia to "garlic oil," with the oil being 100% olive oil. THAT would taste much better with a 'new' Shrimp Louie and will be done on my next prep. I do like the recipe. The fact that she still used some olive oil is great, as is her cooking, but it's mayo.
BTW, if you have a food processor or even better, a mini-chopper with a drizzle hole in the lid to drizzle oil, you can do this 'mayonnaise-aioli' using that in seconds and it is foolproof. Yes, I know hand-making is 'therapeutic,' but know you have an option. Also, if when making it does break, just whisk into another yolk. That will usually revive it. (If making the garlic aioli, paste garlic using salt and add the garlic paste separately by stirring in after the mayonnaise phase to prevent the aioli from becoming bitter from whisking or processing the garlic too much).
Also, for those who have never tried it, the original Louie dressing was never a Thousand Island dressing, except maybe in a similar appearance. It was actually a spiced-up Mayonnaise and Chili Sauce blend with lots of flavor from seasonings and chopped onion and lemon juice, Worcestershire and fresh ground horseradish, Old Bay seasoning, etc.
Maybe some bad restaurants (or lazy parents) threw on some Thousand Island as a quickie substitute, but if you ever get a chance to try the original dressing, give it a go. It's full of flavor and has some bite, and yet is somewhat refreshing, especially in hot weather when you are apt to eat more salads.
Yes to the horseradish giving the dressing a bite. I love that dressing as long as it’s spiced and not made sweet.
This is something you can do for meal prep, as most of those things last well in the fridge. I'd keep the components separate, if possible pick up the salad leaf fresh, and toss it together in 5 mins whenever you want a meal.
Didn't she just make homemade mayo?
I mean aoli would have garlic right?
No hate just wondering love her videos
I think she meant in contrast to just purchasing mayo. And yes aioli often is mayonnaise with garlic. However homemade is very different than most generic store brands
Justin Garcia aioli always has garlic. It’s in the name.
@@susie2251I was referring to colloquialisms
that's the most beautiful salad I've ever seen!
Alison is amazing! Love her. Love Melissa too. Love Alison's stove top and all she can do on it! What a terrific personality!
Looove! More Alison please
How did I get to be today years old and just now finding Alison?!?! And why did she start and stop her own channel three years ago? Man I love that woman. And I really love how she just does her own damn thing. That is the prettiest “salad” I’ve ever seen since I didn’t have a clue what Shrimp Louis was.
Alison and this salad make me Happy.
Hey Alison , This is my first day with you and I am enjoying you and your recipes so much . I have subscribed and of course given you thumbs up . Looking forward to more .
Nothing like taking the tried and true and dicking it up. Well done!
I love the tip about adding cream to Ricotta cheese. I will definitely try that in the future!
I’ve never seen her before, not in a rude way because I have the same voice, BUT she has such a valley girl California voice 😂💗
'You know when a green bean is ready...when you choke on it'
I have always been amazed by New Yorkers who endure matchbox apartment living just so they can say they live in NYC. I applaud your ability to endure harsh conditions.
Is it really harsh conditions when it's self-imposed?
Lovely. I would definitely make this. Alison is a bit sassy but I like honesty and creativity!
That is what I call mayonnaise. Aioli is very different!
The mustard is the magical missing ingredient for this to be called mayonnaise, which also contributes to the emulsification, and of course, egg yolks (whole eggs). No mustard, no mayonnaise :)
@@kristinadroz6210 isnt' garlic missing though? thank you for your input :)
@@kristinadroz6210 add mustard to mayonnaise and you get Dijon. Sorry Alison just did a home made Mayonnaise, no ifs no buts.
This is BEAUTIFUL. I can't wait to try it!
Un-de-veined at 11:27 (that's the same as veined) means you like eating shrimp poo because the "vein" is actually the intestine.
Interesting!
Eh...What do shrimp eat anyways? So their poo is simply eating other smaller sea creatures. 🤷♀️
Once cooked, theyre fine to eat and tasteless. It's not like you're eating a human turd.
It’s like Shrimp Louie and Niçois Salad had a baby!!
I had heard of shrimp Louie but had no idea what it was, this looks amazing and I am going to make it soon YUm
She is the Phobe Waller-Bridge of cooking!
Hahaha this is good one
I find her SO delightful.
great teacher. love her
not to split hairs here, but what is shown in this video is a mayonnaise, not an aioli. an aioli (as implied by its name, derived from "ail") must contain garlic...otherwise it isn't an aioli.
not to split even more hairs, but a real aioli does not contain egg yolks, it's purely an emulsion of oil and garlic - mayonnaise with garlic is garlic mayonnaise.
Vinaigrette out. Aioli in. Got it.
loving these Alison Roman videos, really well done and makes me want to try the recipes
summer salad of dreams, thank you!
That salad looks pretty!
Alison, please tell us where your jewelry is from! I know you went over it on Instagram once, but I can't remember the details!
were those tips always in the video? wow, I don't remember them at all.
my mouth is watering. that salad looks awesome!!!
The choking lololol
A work of art!
what a gorgeous recipe
love her. reminds me of julie from julie & julia in her little new york kitchen makin it happen
Move to Paris. Your fridge would definitely be the standard size over here :)
Argument from Ignorance • or here in Amsterdam.
I like your style of presentation ... but here's a BUT (sorry!) - to not clean the shrimp tract is mind-boggling to me - it's my understanding there's a lot of "crap" that is not healthy to eat. Nope, never would do THAT! And bless you for being able to cook in that tiny kitchen.
it's mostly just ugly and "muddy" but there's nothing particularly unsafe about eating shrimp w the vein
Arline Kay • it’s just the idea. Health wise it’s not a problem at all.
Made something like this for friends coming over. They were pretty wowed!😂
When she says she doesnt believe in vinaigrettes does she mean combining the acid and olive oil beforehand?
I just make aioli with the whole egg (i don't like to have to think about something to do with one eggwhite, and i'm absolutely NOT throwing food away) and it works perfectly :)
You had me until ... not deveining the shrimp... ouch... also reminds me more of a nicoise.. vs louie.. but.. that's how new cuisines get started.
Could use cold tap water
Yes. I'm all for breaking rules if they're unnecessary, but if you don't shock beans after blanching then nine times out of ten you'll end up with over-cooked beans, especially if they're really fine.
Fantastic thanks Alison ❤️
OMG that green bean tried to kill me!
the de-seeding of that avo was kinda miraculous
Avocado? In your kitchen...?
I am all for this salad and all that Alison Roman represents but i want that tossed in the aioli and then portioned
3:20 killed me. ahhh
This is wonderful! Just discovered it today.
Great channel!
I firmly believe I love her 😍 (sorry Nigella Lawson, please forgive me)
Why not just put it under cold water? That would also stop the cooking.
What makes a Louie a Louie is the tomato component in the, yes, creamy dressing. Not there? Not a Louie Alison, can't you just say, "I've created the best spring shrimp salad ever"? Why does everyone have to call their new version by an old (and classic) name, especially when as your poll showed, most people don't even know what the old, classic version even was??? You're original. Tell the world!
wonderful!!!
Du bist einfach wunderbar!
Shrimp and Crab Louie Salads: originated in San Francisco so yes this is a riff on the original but not a true "Louie" that you would get at Tadich Grill (founded 1849) or Scoma's in SF. A true "Louie" salad is served on a bed of romaine with hard boiled eggs, tomatoes, asparagus (sometimes) and a Thousand Island type dressing. No aioli ever. The side is a big loaf of sourdough bread and some good vino.
How long does left over aioli last in fridge
They got the memo 😏
aioli without garlic??
That’s beautiful
This looks so amazing!
I don’t know why but I’m sitting here thinking that salad is just for her. Lol
This is a beautiful salad! It's not Shrimp Louie and that's not aioli.
Aioli is made with garlic, hence the root ail=garlic you simply made a lemony Mayo that looks very good but don t call it aioli
You know when the green bean is ready when it's trying to kill you.
aoili is made with garlic, not with egg. you made mayonnaise
Looks delish.. and I guess I’m a monster.lol
Hold up at 5:32 she doesn't like vinegar and lemon in the same bowl for vingerette but fine with eggs and shrimp sharing the same water pot...??? okay, fine. Salad looks great and my door dash driver is on his way to pick up my bowl.
Gorgeous, but devein the shrimp lol!
Can you eat the root of the radish? The little stringy part
rollercoaster24 you can put it doesn’t taste good
rollercoaster24 • of course.
did we really have to cancel her? I miss her videos
Wokies love to cancel the best. It makes them feel important. Hopefully she's able to come back with a huge roar. I hope she becomes a millionaire.
@@lesliecas2695 some deserve to be held accountable but Alison simply misspoke and knows she did so there was no reason for her cancellation
@@satsandUK I agree.
What’s a blue egg? I think she said that
Beautiful salad, not a Shrimp Louis though
so she doesn't make her own vinaigrette but will make her own aioli
5:22 is that vaughn ??
abdul agung Wijaya yup
y'all wanna be felling fancy walking around calling mayo allioli. pls get it right. allioli has garlic in it. the whole name actually means garlic and oil.
umm we're calling it aioli cuz we're french, none of this allioli bs
That's not a Shrimp Louie. Call it something else.
I like this version better.
I’m all for simplifying process and having personal opinions but ‘I don’t believe in vinaigrettes’ is the worst thing I’ve ever heard a human being say out loud. It’s so upsetting. It will probably stop me sleeping. HOW DARE YOU.
Also, let me be quite clear. That is not ‘an aioli’. It is mayonnaise.
I don’t devein often.
I really like her and her videos/recipes but does anyone else think she's the Rachel Ray of the 20-teens?
Her music is too loud......
She did not devein the shrimp. That’s very unpleasant. I like her and I like watching the videos but I disagree with some techniques (it’s ok to disagree)
AlisonRomanASMR ! yes please!
Am i blind or didnt she put any garlic in the „aioli“…
Ill have mine without the shrimp if you’re not going to devein them.
Gross huh. I devein after cooking in water. It’s easier and not as disgusting.