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


Step 1:

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.


Step 2:

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.)


Step 3:

Fold mint into shrimp. Arrange watercress on salad plates or large platter. Top with shrimp.

Nutritional information: