Poached Shrimp Salad with Cider Dressing

By CarolineNGa

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.
Mary Lou Heiss, Green Tea, Cooking Light

OCTOBER 2006

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

Preparation

Step 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.

To prepare dressing, combine 1/2 cup cider and the next 4 ingredients (through horseradish) in a medium bowl, stirring with a whisk.

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.

Nutritional Information:
Amount per serving
Calories: 308
Calories from fat: 26%
Fat: 8.7g
Saturated fat: 1.2g
Monounsaturated fat: 1.8g
Polyunsaturated fat: 1.4g
Protein: 37.6g
Carbohydrate: 22g
Fiber: 3g
Cholesterol: 259mg
Iron: 5.4mg
Sodium: 279mg
Calcium: 163mg