Shrimp and Watercress Salad
Easy yet elegant, this appetizer can be made up to one day before serving.
Number of servings : 12 servings
Prep time: 15 minutes
Cooking time: 15 minutes
Type of meal : | Salads | Salads
Special diet :
1 cup dry white wine
3 pounds large shrimp, in their shells
1 tablespoon olive oil
2 tablespoons soy sauce
2 tablespoons fresh lime juice
2 teaspoons hot-pepper sauce
2 teaspoons grated fresh ginger
2 tablespoons minced fresh mint
6 cups (about 4 ounces) watercress
In a large pot, combine wine with 3 cups water. Add shrimp and bring to a boil. Cover and remove from heat. Let stand 10 minutes, or until shrimp turn pink. Add 1 cup of cold water to stop the cooking, and allow shrimp to cool in liquid. When cool enough to handle, drain and peel shrimp.
Warm olive oil in a medium saucepan over medium heat. Add soy sauce, lime juice, hot-pepper sauce, and ginger. Swirl pan until heated through. Remove from heat and pour over shrimp. Refrigerate until cold. (Can be made up to 1 day ahead to this point. Cover and refrigerate.)
Fold mint into shrimp. Arrange watercress on salad plates or large platter. Top with shrimp.