Shrimp Salad with Sherry Vinaigrette

1. 1

   In a medium saucepan, heat 1 tablespoon of the olive oil.

2. 2

   Add the shrimp shells, season with salt and pepper and cook over moderately high heat, stirring occasionally, until the shells start to brown, about 3 minutes.

3. 3

   Add 2 cups of water and bring to a boil.

4. 4

   Cover and simmer over low heat for 15 minutes.

5. 5

   Strain the shrimp stock and return it to the saucepan.

6. 6

   Boil over high heat until reduced to 2 tablespoons, about 10 minutes.

7. 7

   Pour the reduction into a small bowl.

8. 8

   Stir in the vinegar and 3 tablespoons of the olive oil and season the dressing with salt and pepper.

9. 9

   In a large skillet, heat the remaining 1 tablespoon of olive oil.

10. 10

    Add the shrimp and season with salt and pepper.

11. 11

    Cook over moderate heat, tossing, until just cooked, about 3 minutes.

12. 12

    In a bowl, toss the watercress with the dressing.

13. 13

    Add the shrimp and toss.

14. 14

    Mound the salad on plates and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.