Shrimp and Watercress Salad with Hot Mustard Dressing

Name: Shrimp and Watercress Salad with Hot Mustard Dressing
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 510 grams heads Belgian endive each), rinsed and crisped; 2 Tbsps dry mustard; 12 servings Salt and fresh-ground pepper; 118 milliliters lemon juice; 79 milliliters freshly grated parmesan cheese; 6 Tbsps extra-virgin olive or salad oil; 340 grams shelled cooked tiny shrimp, rinsed and drained; 170 grams cups (about watercress sprigs, rinsed and crisped; 2 teaspoons Worcestershire

Shrimp and Watercress Salad with Hot Mustard Dressing is a gluten free, fodmap friendly, and pescatarian side dish. One portion of this dish contains roughly 8g of protein, 1g of fat, and a total of 51 calories. This recipe covers 7% of your daily requirements of vitamins and minerals. This recipe serves 12. Head to the store and pick up worcestershire, mustard, lemon juice, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

In a large bowl, mix mustard with 1 1/2 tablespoons water.

Ingredients you will need

Mustard

Water

Equipment you will use

Bowl

Add lemon juice, Worcestershire, oil, and cheese.

Ingredients you will need

Worcestershire Sauce

Lemon Juice

Cheese

Cooking Oil

Trim discolored stem ends from endive. Break off 30 to 36 outer leaves and arrange 3 leaves on each salad plate.

Ingredients you will need

Endive

Cut remaining endive into fine slivers.

Ingredients you will need

Endive

Add slivered endive, watercress, and shrimp to dressing in bowl.

Ingredients you will need

Watercress

Endive

Shrimp

Equipment you will use

Bowl

Mix well.

Mound salad equally on endive leaves and season to taste with salt and pepper.

Ingredients you will need

Salt And Pepper

Endive

Equipment

Bowl

Ingredients

Servings:

510grams

heads Belgian endive each), rinsed and crisped 2Tbsps

dry mustard 12servings

Salt and fresh-ground pepper 118milliliters

lemon juice 79milliliters

freshly grated parmesan cheese 6Tbsps

extra-virgin olive or salad oil 340grams

shelled cooked tiny shrimp, rinsed and drained 170grams

cups (about watercress sprigs, rinsed and crisped 2teaspoons

Worcestershire

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Pinot Grigio, Riesling, and Sauvignon Blanc are great choices for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The GIFFT by Kathie Lee Gifford Pinot Grigio with a 4.8 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.