Hastings-Style Shrimp

Name: Hastings-Style Shrimp
Ingredients: 4 tablespoons unsalted butter; 3 shallots, minced (1/2 cup); 1 pound large shrimp, preferably head-on, shelled and deveined; Salt; 2 tablespoons minced parsley; 1/4 cup dry white wine; 1 bunch watercressthick stems discarded, the rest coarsely chopped (2 cups)

7 ingredients

9 steps

Ingredients

4 tablespoons unsalted butter
3 shallots, minced (1/2 cup)
1 pound large shrimp, preferably head-on, shelled and deveined
Salt
2 tablespoons minced parsley
1/4 cup dry white wine
1 bunch watercressthick stems discarded, the rest coarsely chopped (2 cups)

Directions

1

In a large skillet, melt the butter with the shallots over low heat.
2

Season the shrimp with salt and arrange them in the skillet in one layer.
3

Cook over very low heat for 10 minutes.
4

Turn the shrimp, sprinkle with the parsley and cook until pink and curled and just white throughout, 8 to 10 minutes longer; youre essentially butter-poaching the shrimp.
5

Transfer the shrimp to a plate.
6

Add the wine to the skillet and simmer until the sauce is slightly thickened, about 1 minute.
7

Stir in the watercress and season with salt.
8

Toss just until wilted.
9

Transfer the watercress to a platter and top with the shrimp and any pan juices.