Shrimp with Feta, Radish, Watercress, and Mint

 Recipe

Yield:

Makes 4 servings (serving size: 1 1/4 cups salad mixture, 5 shrimp, and 2 teaspoons dressing)

Recipe Time

Prep: 15 Minutes
Cook: 3 Minutes

Nutritional Information

Calories 188
Fat 11 g
Satfat 3 g
Monofat 6 g
Polyfat 1 g
Protein 17 g
Carbohydrate 7 g
Fiber 2 g
Cholesterol 139 mg
Iron 3 mg
Sodium 416 mg
Calcium 166 mg

Ingredients

3/4 pound large shrimp, peeled and deveined (about 20)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil, divided
1 teaspoon fennel seeds
3 tablespoons fresh lemon juice, divided
1 small bunch watercress, tough stems discarded
1 small fennel bulb, halved, cored, and thinly sliced (about 2 cups)
5 thinly sliced radishes
1/4 cup fresh mint leaves
2 ounces feta cheese, crumbled (about 1/4 cup)

Preparation

1. Season shrimp with salt and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat; add shrimp and fennel seeds to pan. Cook until shrimp are opaque, turning often (about 3 minutes). Remove pan from heat; toss shrimp with 1 tablespoon lemon juice.

2. In a large bowl, combine watercress, fennel, radishes, remaining olive oil, and remaining lemon juice, tossing well.

3. Divide salad among 4 plates; top each evenly with shrimp, mint, and cheese.

Note:

Lori Powell,

January 2011
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