SHRIMP WITH ORANGES AND ROSEMARY VINAIGRETTE

Shrimp With Oranges And Rosemary Vinaigrette image

Provided by Craig Claiborne

Time 15m

Yield Two servings

Number Of Ingredients 12

Ingredients

1/2 cup chopped celery
Salt to taste, if desired
2 small oranges, peeled and sliced
3/4 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
1/4 teaspoon paprika
Salt to taste, if desired
Freshly ground pepper to taste
1/2 teaspoon finely chopped garlic
1/2 teaspoon chopped fresh rosemary leaves or 1/4 teaspoon dried

Steps:

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

Nutrition Facts : @context http, Calories 442, UnsaturatedFat 19 grams, Carbohydrate 16 grams, Fat 23 grams, Fiber 3 grams, Protein 41 grams, SaturatedFat 4 grams, Sodium 1653 milligrams, Sugar 9 grams, TransFat 0 grams