- 2 lbs large peeled raw shrimp (or thawed and completely dried)
- 1 tsp vegetable oil
- 2 bunches watercress, (or 1 each of watercress and arugula)
- 1 cup packed fresh coriander sprigs
- 2 sweet red pepper, cut in thin strips
- 2 large ripe mangoes, peeled and cut in thin strips
- Shrimp Marinade:
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp ground paprika
- ⅔ cup 2% plain yogurt
- 2 tbps minced gingerroot
- 1 tbps minced garlic
- 2 fresh jalapeno peppers, seeded and chopped
- 1 grated lime rind
- Dressing:
- ½ cup mango chutney
- ⅓ cup fresh lime juice
- 3 tbps vegetable oil
- dash hot pepper sauce
ingredients
directions
1. Shrimp Marinate: In a small nonstick skillet, dry-roast cumin, coriander and paprika over medium heat, stirring occasionally, for about 2 minutes or until darkened slightly and fragrant. Let cool. |
2. In large bowl, stir together yogurt, ginger, garlic, jalapeno peppers, lime rind, roasted spices and salt and pepper to taste. Add shrimp; mix to coat. Cover and refrigerate for 1 hour or for up to 24 hours. |
3. Dressing: In food processor, puree chutney. Add lime juice, oil and hot pepper sauce; process to mix. Set aside. |
4. In large nonstick skillet, heat oil over medium-high heat; cook shrimp and marinade, turning once, for 3 to 4 minutes or until pink and opaque. |
5. In large bowl, toss together watercress (and arugula if chosen), coriander, red peppers, mangoes, shrimp and dressing. Arrange on individual salad plates. |
6. Makes 12 sides or 6 main course servings. |
7. Make ahead: Through step 3, cover and refrigerate for up to 1 day. |
Keywords
salad seafood