Hastings-Style Shrimp

1. 1

   In a large skillet, melt the butter with the shallots over low heat.

2. 2

   Season the shrimp with salt and arrange them in the skillet in one layer.

3. 3

   Cook over very low heat for 10 minutes.

4. 4

   Turn the shrimp, sprinkle with the parsley and cook until pink and curled and just white throughout, 8 to 10 minutes longer; youre essentially butter-poaching the shrimp.

5. 5

   Transfer the shrimp to a plate.

6. 6

   Add the wine to the skillet and simmer until the sauce is slightly thickened, about 1 minute.

7. 7

   Stir in the watercress and season with salt.

8. 8

   Toss just until wilted.

9. 9

   Transfer the watercress to a platter and top with the shrimp and any pan juices.

* Per serving · 4 servings · Values may vary.

No additional tips available.