Nutritional Info

Nutrition Facts

Serving Size 1 (262g)

Calories 381
Calories from Fat 169 (44%)
Amount Per Serving %DIV
Total Fat 18.8g 29%
Saturated Fat 4.3g 22%
Monounsaturated Fat 12.5g
Polyunsaturated Fat 2g
Trans Fat 0.0g
Cholesterol 52.6mg 18%
Sodium 57.8mg 3%
Potassium 546.1mg 12%
Total Carbohydrate 26.4g 9%
Dietary Fiber 0g 0%
Sugars 0g
Protein 29.2g 58%

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Recipe Description
One of my favorite Venetian restaurants is La Corte Sconta, "the hidden courtyard." Despite its name, it is not too difficult to find, as it is a very popular trattoria, serving a set menu of all seafood dishes. This salad, zesty with Dijon mustard, is inspired by one I ate there.
Prep time
30 min
Cook time
2 min
Ready In
32 min


Serves Tool

Serves To:USMetric
2 Teaspoon(t)  dijon mustard
1 Clove(clv)  garlic, lightly crushed
4 Teaspoon(t)  lemon juice, freshly squeezed
1/4 Cup(c)  extra virgin olive oil
1 Teaspoon(t)  fresh rosemary, chopped
1 Pinch(pn)  salt
24   large shrimp, shelled and deveined
4   navel oranges, peeled, white pith removed and sliced
2 Ounce(oz)  anchovy fillets, drained
1 Pinch(pn)  black pepper, freshly ground, to taste
2 Bunch(bn)  watercress
1   small red onion, thinly sliced


Place the onion in a medium bowl with very cold water to cover. Let stand 10 minutes. Drain the onion and cover it again with very cold water and let stand 10 minutes more. (This will make the onion flavor less sharp.) Pat the onion dry. In a large bowl, whisk together the mustard, garlic, lemon juice, oil and rosemary with salt and freshly ground black pepper to taste. Bring a medium saucepan of water to a boil over medium heat. Add the shrimp and salt to taste. Cook until the shrimp turn pink and are just cooked through, about 2 minutes, depending on their size. Drain and cool under running water. Add the shrimp to the bowl with the dressing and toss well. Arrange the watercress on serving plates. Top with the orange slices. Spoon the shrimp and dressing over the oranges. Scatter the onion slices on top. Serve immediately.

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