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Grilled Hot-and-Sour Shrimp with Watermelon-Watercress Salad

August 2008

Grilled Hot-and-Sour Shrimp with Watermelon-Watercress Salad

Tina Rupp enlarge

By: Rachael Ray
From: 30-Minute Meals » "If you have leftover packets of Chinese takeout condiments, use them in this recipe."-Rach

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These recipes can be made in 30 minutes or less.Fast
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PAIR WITH:

Woop Woop V 2007 (Australia), Cono Sur Visión Riesling 2008 (Chile)


  • 4 Servings
  • Prep 20 min

Ingredients:

  • 3 tablespoons rice vinegar
  • 2 tablespoons honey
  • 1 tablespoon mustard sauce (2 packets) or other hot mustard
  • 3 cups bite-size seedless yellow or red watermelon chunks (about 1 1/3 pounds)
  • 2 bunches watercress, coarsely chopped
  • 4 scallions, thinly sliced on an angle
  • 1 small red bell pepper, chopped
  • Salt and pepper
  • 2 tablespoons vegetable oil
  • 1 pound large shrimp, peeled and deveined, with the tail on
  • 2 tablespoons duck sauce (3 packets)
  • 1 tablespoon soy sauce (2 packets)
  • 1 teaspoon hot pepper sauce

If you have leftover packets of Chinese takeout condiments, use them in this recipe.

Directions:

  1. In a salad bowl, combine the vinegar, honey and mustard. Add the watermelon, watercress, scallions and bell pepper and toss; season with salt and pepper.

  2. In a large skillet, heat the oil, 2 turns of the pan, over high heat. Add the shrimp and stir-fry until pink and firm, about 3 minutes. Remove from the heat and stir in the duck sauce, soy sauce, hot sauce and lime juice; toss to coat. Serve on top of the salad.

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