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Jumbo Shrimp Salad

slideshow  More Shrimp Recipes

  • Total Time:
  • Servings: 4

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  • 2 navel oranges
  • 1/4 cup plus 2 tablespoons white wine vinegar
  • 1 large garlic clove
  • 1 small shallot, chopped
  • 1 teaspoon chopped dill
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon ground fennel seeds
  • 3/4 cup extra-virgin olive oil
  • Kosher salt and freshly ground pepper
  • 1/2 cup coarsely chopped walnuts
  • 12 shelled and deveined jumbo shrimp (1 1/2 pounds)
  • 2 bunches watercress (9 ounces), thick stems discarded
  • 1 medium fennel bulb—halved, cored and thinly sliced
  • 1/2 cup pitted Calamata olives


  1. Finely grate 1 teaspoon of zest from the oranges and reserve. Using a sharp knife, peel the oranges, taking care to remove all of the bitter white pith. Working over a bowl, cut in between the membranes to release the orange sections into the bowl. Pour off the juice, reserving 2 tablespoons for the vinaigrette.
  2. In a blender, combine the vinegar with the reserved orange zest and juice, the garlic, shallot, dill, mustard and ground fennel seeds. With the machine on, slowly pour in 1/2 cup plus 2 tablespoons of the olive oil; season with salt and pepper.
  3. In a large skillet, toast the walnuts over moderate heat until fragrant, about 3 minutes. Transfer to a plate to cool. In the same skillet, heat the remaining 2 tablespoons of olive oil. Season the shrimp with salt and pepper and cook, turning once, until opaque throughout, about 4 minutes.
  4. In a large bowl, toss the watercress with the fennel, olives, toasted walnuts and orange sections. Add 1/2 cup of the vinaigrette and toss well. Transfer the salad to plates, top with the shrimp and serve, passing the remaining vinaigrette at the table.

Suggested Pairing

Fresh, citrusy Assyrtiko.

Contributed By Published May 2006

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