Alison Roman's New Shrimp Louie | NYT Cooking
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- เผยแพร่เมื่อ 28 ก.ย. 2024
- 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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About NYT Cooking:
All the food that’s fit to eat (yes, it’s an official New York Times production).
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.
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)
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.
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 love that in the thanksgiving video she's all "you'll never see an avocado in my kitchen"
Looove! More Alison please
that's the most beautiful salad I've ever seen!
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.
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
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.
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 .
This is BEAUTIFUL. I can't wait to try 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?
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
great teacher. love her
I find her SO delightful.
That salad looks pretty!
love her. reminds me of julie from julie & julia in her little new york kitchen makin it happen
my mouth is watering. that salad looks awesome!!!
Move to Paris. Your fridge would definitely be the standard size over here :)
Argument from Ignorance • or here in Amsterdam.
Made something like this for friends coming over. They were pretty wowed!😂
This is wonderful! Just discovered it today.
When she says she doesnt believe in vinaigrettes does she mean combining the acid and olive oil beforehand?
Avocado? In your kitchen...?
3:20 killed me. ahhh
aioli without garlic??
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.
I don’t know why but I’m sitting here thinking that salad is just for her. Lol
Why not just put it under cold water? That would also stop the cooking.
That’s beautiful
aoili is made with garlic, not with egg. you made mayonnaise
so she doesn't make her own vinaigrette but will make her own aioli
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.
Can you eat the root of the radish? The little stringy part
rollercoaster24 you can put it doesn’t taste good
rollercoaster24 • of course.
Please to watch me make new shrimp louie
Jesus Christ devein the shrimp......!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Everything i see a mandolin in a cooking video, I cringe, but awesome recipe.
You don’t believe in viniagrettes... like, you don’t believe they exist? 😂
"i don't mind eating shrimp shit"......ok?
Turd shrimp
No bueno
I really like her and her videos/recipes but does anyone else think she's the Rachel Ray of the 20-teens?
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.
Am i blind or didnt she put any garlic in the „aioli“…
Like number 1k
This music SUCKS
No garlic = not aioli
So... it's not a Louie. It's .... nope not a Louie.
She literally spends half the video repeating how it's the "new" and "her take" on a Shrimp Louie and explains in the first 60 seconds what one is, but go off. So worthwhile.
First thing you make that seems gross!
How do you feel about older men? :)
Gurl.
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.
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.
I love her style of cooking, simple process but doesn’t skimp on quality and flavor. More videos!!!
We're working on it. 😉
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'
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?
the de-seeding of that avo was kinda miraculous
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!
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!
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.
I love the beehive teapot in the background. She makes me want to come by and have lunch.
She is the Phobe Waller-Bridge of cooking!
Hahaha this is good one
That's not a Shrimp Louie. Call it something else.
Alison is amazing! Love her. Love Melissa too. Love Alison's stove top and all she can do on it! What a terrific personality!
Beautiful salad, not a Shrimp Louis though
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!
You know when the green bean is ready when it's trying to kill you.
Dirty shrimp 🍤 🤢 gross !
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.
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.
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
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 ! ♥
This is a beautiful salad! It's not Shrimp Louie and that's not aioli.
I firmly believe I love her 😍 (sorry Nigella Lawson, please forgive me)
Her music is too loud......
Gorgeous, but devein the shrimp lol!
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.
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.
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)
were those tips always in the video? wow, I don't remember them at all.
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.
They got the memo 😏
Lovely. I would definitely make this. Alison is a bit sassy but I like honesty and creativity!
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.
Nothing like taking the tried and true and dicking it up. Well done!
It’s like Shrimp Louie and Niçois Salad had a baby!!
The choking lololol
Alison and this salad make me Happy.
A work of art!
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
summer salad of dreams, thank you!
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
Mertcan AYDUK seni seviyorum
I am all for this salad and all that Alison Roman represents but i want that tossed in the aioli and then portioned
Did you see how she cut that avocado? What kind of witchcraft is this?!
I love the tip about adding cream to Ricotta cheese. I will definitely try that in the future!
Looks delish.. and I guess I’m a monster.lol
What’s a blue egg? I think she said that
Vinaigrette out. Aioli in. Got it.
I like this version better.
what a gorgeous recipe