Watercress and Jumbo Shrimp Salad
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 20 min.
Ready in
Ingredients
for
- Ingredients
- 8 fresh, colossal shrimp
- 2 stalks Lemongrass
- kosher salt
- 1 large Cucumber (peeled)
- 1 bunch Watercress
- Dressing
- ⅓ cup Pickled ginger (divided)
- 1 Tbsp honey
- 1 Lime (juiced)
- 4 Tbsps grapeseed oil
- 1 cup Sour cream
- salt
- peppers
- 1 chili pepper
Preparation
Kitchen utensils
1 deep bowl, 1 Hand mixer, 2 Bowls, 1 Small knife, 1 Wooden spoon, 1 Fine-mesh sieve, 1 quadratische Baking dish (20x20 cm), 1 Parchment paper, 1 Rubber spatula, 1 Wooden skewer, 1 Wire rack, 1 Large knife, 1 Tea strainer
Preparation steps
1.
Wash, devein and peel the shrimp, leaving tails intact. Wash and trim the lemon grass, cut into quarters. Put a shrimp on each lemon grass skewer. Salt lightly and place in an oiled bamboo steamer. Add water to the wok, place bamboo steamer in the wok and bring water to a boil. Steam for 5 minutes. Set aside.
2.
Cut the cucumber lengthwise into thin slices. Roughly chop the watercress. Place the watercress and cucumber slices in a bowl and toss to mix.
3.
Dressing:
4.
In a mixing bowl add 1/2 of the pickled ginger, honey, lime juice, oil and sour cream. Mix together with a hand blender. Season with salt and pepper.
5.
Cut the chili pepper in half lengthwise, remove seeds, wash and cut into fine strips.
6.
To serve - arrange cucumber and watercress artfully on individual plates. Place two shrimp skewers on each plate. Garnish with remaining pickled ginger and chili pepper strips. Drizzle dressing over salad.
Spring Cookbooks
Get Fit!
Simple, But Good
Weeknight Dinners
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
