Poached Shrimp Salad with Cider Dressing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Cider's bright, fresh-pressed flavor comes through in both the shrimp and dressing for this dish. For more tartness, you can substitute Granny Smith apples for Fujis. Ingredients:
4 cups apple cider |
1/4 cup thinly sliced peeled fresh ginger |
3 tablespoons fresh lemon juice (about 1 lemon) |
4 teaspoons worcestershire sauce |
10 black peppercorns |
2 (3-inch) cinnamon sticks |
2 star anise |
1 1/2 pounds large shrimp, peeled and deveined |
1/2 cup apple cider |
2 tablespoons cider vinegar |
1 tablespoon plain low-fat yogurt |
1 1/2 teaspoons extravirgin olive oil |
1/2 teaspoon prepared horseradish |
5 cups torn boston lettuce (about 2 small heads) |
4 cups trimmed watercress (about 2 bunches) |
2 fuji apples, cored and cut into 1/4-inch-thick wedges |
1/2 thinly sliced peeled avocado |
Directions:
1. To prepare shrimp, combine the first 7 ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer 10 minutes. Strain cider mixture through a sieve into a large bowl; discard solids. Return cider mixture to pan; bring to a boil. Stir in shrimp; reduce heat, and simmer 5 minutes. Remove pan from heat. Let stand 30 minutes. Remove shrimp from cider mixture, and discard cider mixture. Chop shrimp; chill.
2. To prepare dressing, combine 1/2 cup cider and the next 4 ingredients (through horseradish) in a medium bowl, stirring with a whisk.
3. To prepare salad, place lettuce and remaining ingredients in a large bowl. Drizzle 1/2 cup dressing over lettuce mixture; toss gently to coat. Add shrimp to remaining dressing; toss to coat. Arrange shrimp on top of salad.
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