Shrimp With Oranges And Rosemary Vinaigrette

Name: Shrimp With Oranges And Rosemary Vinaigrette
Yield: 2 servings
Ingredients: ½ cup chopped celery; Salt to taste, if desired; 2 small oranges, peeled and sliced; ¾ 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; ¼ teaspoon paprika; Salt to taste, if desired; Freshly ground pepper to taste; ½ teaspoon finely chopped garlic; ½ teaspoon chopped fresh rosemary leaves or ¼ teaspoon dried

By Craig Claiborne

Updated August 16, 2015

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

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Ingredients

Yield:Two servings

THE SALAD INGREDIENTS

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

THE ROSEMARY VINAIGRETTE

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

Ingredient Substitution Guide

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.