Shrimp With Oranges And Rosemary Vinaigrette

Total Time
15 minutes
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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
Nutritional analysis per serving (2 servings)

442 calories; 23 grams fat; 4 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 3 grams polyunsaturated fat; 16 grams carbohydrates; 3 grams dietary fiber; 9 grams sugars; 41 grams protein; 1653 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. 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.

  2. Step 2

    Arrange alternating, overlapping layers of oranges and shrimp on a bed of watercress. Sprinkle with the chopped celery.

  3. 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.

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