A simple celebration plate
of spring vegetables and fruits served with cooked shrimp on
a bed of watercress and endive.
Watercress
Berry Celebration Shrimp Salad
- 6 cups water
1 1/4 pounds shrimp
3/4 pound asparagus
1 1/2 cups red raspberries
10 strawberries
1/2 pound watercress
1/2 pound endive
- Salad dressing of your
choice
- Bring water to a boil
in a large kettle. Add shrimp and cook 3 to 4 minutes, but do
not boil. Drain, rinse with cold water, chill, peel and clean.
- Place trimmed asparagus
in a steamer over boiling water. Cover and cook 3 minutes, or
until tender-crisp. Drain, cover, and chill.
- Gently rinse red raspberries;
drain and set aside.
- Remove the caps from strawberries.
- Arrange watercress and
endive on serving plates.
- Divide the shrimp, asparagus,
and raspberries over the salad. Serve with a salad dressing of
your choice.
Makes 4 servings.
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