Shrimp with Feta, Radish & Watercress
Jan 2nd, 2011
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.
Serves 4
Nutritional Info: Calories 188, Fat 11g (sat 3g, mono 6g, poly 1g), protein 17g, carbohydrate 7g, fiber 2g, cholesterol 139mg, iron 3mg, sodium 416mg, calcium 166mg
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Written by Lea Barlow • Leave a comment
