- 4
Preparation
Step 1
Cut off about 1 inch from the lower tail segment of each shrimp and put these tail pieces, along with the 4 smallest shrimp (total weight about 6 ounces) in the bowl of a food processor. Add the egg, garlic, salt, and pepper and process for about 20 seconds. Scrape down the sides of the bowl, add the parsley, and process for another 15 to 20 seconds, until the mixture is smooth. Transfer to a bowl. (You should have about 1 cup.)
At serving time, heat the canola oil and butter in a large skillet until hot. Carefully transfer the patties to the skillet and cook them gently for 3 minutes, or until golden brown. Turn carefully (they are delicate) and cook for 3 minutes on the other side. Cover and set aside.
Combine the sherry vinegar, olive oil, salt, and pepper in the bowl in which you will toss the salad.
Just before serving, add the watercress to the bowl and toss to coat with the dressing. Divide the salad among four plates, place a shrimp patty on top of each, and serve.
After watching a Saturday afternoon TV, I realized I had all the ingredients necessary to make this recipe. DELICIOUS!!!