Shrimp and Watercress Salad with Hot Mustard Dressing
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.
Add lemon juice, Worcestershire, oil, and cheese.
Trim discolored stem ends from endive. Break off 30 to 36 outer leaves and arrange 3 leaves on each salad plate.
Cut remaining endive into fine slivers.
Add slivered endive, watercress, and shrimp to dressing in bowl.
Mound salad equally on endive leaves and season to taste with salt and pepper.
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.
GIFFT by Kathie Lee Gifford Pinot Grigio
GIFFT Pinot Grigio bursts with lively pear and tropical fruits, balanced by crisp acidity and an elegantly refined freshness. Featuring ripe stone fruit and citrus aromas, this wine showcases melon, nectarine and Meyer lemon flavors that finish light and refreshing.