Get the recipe: http://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).
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 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.
The choking lololol
It’s like Shrimp Louie and Niçois Salad had a baby!!
were those tips always in the video? wow, I don't remember them at all.
No garlic = not aioli
Did she put garlic in that aioli? Because all I see is mayonnaise.
without garlic isn't that just mayonnaise?
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.
Am i blind or didnt she put any garlic in the „aioli“…
The burly beer successively rob because refund reassembly shop without a teeny-tiny snail. secretive, able tailor