Shrimp With Oranges And Rosemary Vinaigrette

Name: Shrimp With Oranges And Rosemary Vinaigrette
Total time: 15 min
Yield: Two servings
Ingredients: 1/2 cup chopped celery; Salt to taste, if desired; 2 small oranges, peeled and sliced; 3/4 pound cooked shrimp with spices (see recipe); 1 bunch watercress, rinsed and drained well, tough stems trimmed and discarded; 1 tablespoon red-wine vinegar; 3 tablespoons olive oil; 1/4 teaspoon paprika; Salt to taste, if desired; Freshly ground pepper to taste; 1/2 teaspoon finely chopped garlic; 1/2 teaspoon chopped fresh rosemary leaves or 1/4 teaspoon dried

By Craig Claiborne

Total Time: 15 minutes
Rating: (0)
Comments: Read comments

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Ingredients

Yield:Two servings

The Salad Ingredients

½cup chopped celery
Salt to taste, if desired
2small oranges, peeled and sliced
¾pound cooked shrimp with spices (see recipe)
1bunch watercress, rinsed and drained well, tough stems trimmed and discarded

The Rosemary Vinaigrette

1tablespoon red-wine vinegar
3tablespoons olive oil
¼teaspoon paprika
Salt to taste, if desired
Freshly ground pepper to taste
½teaspoon finely chopped garlic
½teaspoon chopped fresh rosemary leaves or ¼ teaspoon dried

Ingredient Substitution Guide

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Preparation

Step 1
Put the celery in a saucepan and add cold water to cover and salt to taste. Bring to the boil and simmer about 30 seconds. Drain and set aside to cool.
Step 2
Arrange alternating, overlapping layers of oranges and shrimp on a bed of watercress. Sprinkle with the chopped celery.
Step 3
In a small bowl, blend the vinegar with the oil, paprika, salt, pepper, garlic and rosemary. Pour the sauce over the salad and serve at room temperature.