Colossal Shrimp with Watercress & Tomato Salad

Colossal Shrimp with Watercress & Tomato Salad
Photo by Scott Phillips


  • 8 colossal shrimp (6 to 8 count; about 1 lb.), peeled and deveined
  • 6 Tbs. extra-virgin olive oil
  • 1 clove garlic
  • 6 Tbs. coarsely chopped fresh flat-leaf parsley
  • 3 Tbs. fresh lemon juice
  • 3 tsp. finely grated lemon zest (from 1 lemon)
  • 2 pints red or yellow grape or cherry tomatoes, or a combination, halved
  • + 4 more ingredients
    • 3/8 tsp. freshly ground black pepper
    • 8 cups watercress sprigs, washed and dried (from about 8 oz. untrimmed watercress)
    • 1 small red onion, finely diced (about ¾ cup)
    • 1 tsp. kosher salt

Peel and chop the garlic clove. Sprinkle with 1/4 tsp. of the salt and, using the side of a chef’s knife, mash and scrape the garlic into a paste. Transfer to a medium bowl and whisk in half the onion, 2 Tbs. of the olive oil, 2 Tbs. of the parsley, 1 Tbs. of the lemon juice, 1 tsp. of the zest, ...

View full recipe at Fine Cooking


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