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Shrimp Salad with Sherry Vinaigrette

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  • Servings: 4

Marcia Kiesel ekes out every bit of flavor from the shrimp here, both by serving them whole and by sauteing the shells in water to create the base for a briny dressing made with sherry vinegar and olive oil.

KEY: Salads, Healthy, Dinner, Lunch

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Ingredients

  • 5 tablespoons extra-virgin olive oil
  • 1 1/4 pounds medium shrimp—shelled and deveined, shrimp halved lengthwise, shells reserved
  • Salt
  • Freshly ground pepper
  • 2 tablespoons sherry vinegar
  • 6 ounces watercress (10 cups packed), thick stems discarded

How to make this recipe

  1. In a medium saucepan, heat 1 tablespoon of the olive oil. Add the shrimp shells, season with salt and pepper and cook over moderately high heat, stirring occasionally, until the shells start to brown, about 3 minutes. Add 2 cups of water and bring to a boil. Cover and simmer over low heat for 15 minutes.
  2. Strain the shrimp stock and return it to the saucepan. Boil over high heat until reduced to 2 tablespoons, about 10 minutes. Pour the reduction into a small bowl. Stir in the vinegar and 3 tablespoons of the olive oil and season the dressing with salt and pepper.
  3. In a large skillet, heat the remaining 1 tablespoon of olive oil. Add the shrimp and season with salt and pepper. Cook over moderate heat, tossing, until just cooked, about 3 minutes.
  4. In a bowl, toss the watercress with the dressing. Add the shrimp and toss. Mound the salad on plates and serve.

Suggested Pairing

Zesty, New Zealand Sauvignon Blanc.

Contributed By Photo © Con Poulos Published September 2012

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503506 recipes/shrimp-salad-with-sherry-vinaigrette 2013-12-06 Marcia Kiesel salads|4|healthy|weeknight-dinner|lunch september-2012 recipes,shrimp-salad-with-sherry-vinaigrette 503506
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