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Shrimp Salad with Sherry Vinaigrette
© Con Poulos

Shrimp Salad with Sherry Vinaigrette

  • ACTIVE: 25 MIN
  • TOTAL TIME: 50 MIN
  • SERVINGS: 4
  • HEALTHY

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

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

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