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Grilled Shrimp Louie – Classic Louie Salad Dressing Recipe – All-Purpose Seafood Sauce ctm magazine

Learn how to make a Grilled Shrimp Louie! Visit http://foodwishes.blogspot.com/2016/07/grilled-shrimp-louie-dressing-up-classic.html for the ingredients, more information, and many, many more video recipes. I hope you enjoy this Classic Louie Salad Dressing recipe!



  • Jimmy on July 31, 2016

    Quality control? It's called Pitmaster privilege!

  • Rez on July 31, 2016

    Do you watch shokugeki no soma?

  • Andrew Jackson on July 31, 2016

    Relax, unwind yourself, here, have a banana.

  • Lanchak on July 31, 2016

    Your intro triggered me

  • Amanda B. Rambo LMT on July 31, 2016

    What type of grill should I buy?

  • cocoa tresbelle on July 31, 2016

    chef John I need your help please. I recently found out why all the markets in my area no longer stocks the Entenmann's Banana Crunch cake. my heart is broken and now I need to learn to make it myself if I ever wish to eat that moist crumbly chocolate drizzle piece of heaven. you are the only one I trust to get it right, do u think u can show us how to do a banana cake super moist with the crumb topping drizzled in chocolate. is that possible? I am at a lost. please help?

  • Masto Von Mastoson III on July 31, 2016

    Anyone else eat shrimp tails? Or am I just nasty nasty?

  • El Sparky on July 31, 2016

    please show us how to do the soft/hard boiled egg!

  • Michael Poulin on July 31, 2016

    chef my daughter hates mayo. any ideas for a substatue.?

  • Dejoblue on July 31, 2016

    You ruin so many recipes putting cayenne pepper in everything. The only positive is that the secret ingredient you put in everything isn't cinnamon.

  • The Blobfish on July 31, 2016

    I like your Videos but the Ketchup hotsauce thing is just bullshit.. Two whole different things..

  • brandelynmarie on July 31, 2016

    Please do show us how to "soft" hard boil eggs.😉

  • Mark Webber on July 31, 2016

    Just finished this and all I can say is, wow, so good! Thanks, Chef John.

  • Moving and Shaking on July 31, 2016


  • ertznay on July 31, 2016

    I don't get the joke at 1:15.

  • Mike King on July 31, 2016

    Grilling has a season?

  • jimbo newtran on July 31, 2016

    john please make some aspic

  • mykyl0 on August 1, 2016

    R u a ghost?

  • Mr. 1000 on August 1, 2016

    My appropriate amount of shrimp would be to just dump the whole thing on there!

  • Corina T on August 1, 2016

    What is the life expectancy of this sauce?

  • Mikibus on August 1, 2016

    dear god i need to stop watching these before bed

  • T bugs on August 1, 2016

    Chock a block mom B-)

  • Madeleine Wong on August 1, 2016

    Yummy 😋😋

  • Joe St Francois on August 1, 2016

    I nominate Chef John of the Food Wishes Party for President of the United States of America.

    (John, Average Betty would make a good VP, what do you think?)

  • DsrtD🌵 on August 1, 2016

    You didn't say on Paprika if that is 1 tsp or 1 tbsp. That looks like alot!

  • DsrtD🌵 on August 1, 2016

    OK, so how do we make the SOFT HARD BOILED EGGS? I like to know the timing.

  • DsrtD🌵 on August 1, 2016

    Sometimes I just don't feel like all the work of making a dressing with so many ingredients for 1 dinner salad evening. After all that, I wonder how long will it last if I make a huge amount to store and use again.

  • Andrej Mucic on August 1, 2016

    love u comrade

  • inter dimensional philosopher on August 1, 2016

    Did no one pick up on the King Louie reference

  • EK Yang on August 1, 2016

    Hi chef John. Huge fan here.
    Think you could show us your take on Beef Wellington? Cayenne a must I take it? Lol

  • Princess Pancake on August 1, 2016

    EVERYBODY on food videos says, "freshly ground pepper".

  • TheDefeatest on August 1, 2016

    so dying right now…..

  • Sara Nur Darcan on August 2, 2016

    Can you make a raw vegan birthday cake with easily found ingredients? Thanks :))

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