MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Shrimp Celery Victor
 Categories: Seafood, Poultry, Vegetables, Greens
      Yield: 6 Servings
 
      3    Celery hearts; each 2 1/2"
           - wide, 1/2 to 3/4 lb.
  3 1/2 c  Fat-skimmed chicken broth
    1/3 c  Extra-virgin olive oil
    1/3 c  Tarragon vinegar
  1 1/4 lb U-35 shelled, deveined
           - shrimp; rinsed, drained
     12    Canned anchovy fillets;
           - drained
      2 tb Drained capers
      1 qt Lightly packed watercress
           - sprigs; rinsed, crisped
           Salt & pepper
 
  Trim and discard tough stem ends from celery hearts,
  keeping stalks attached to bases; trim and discard tops
  to make stalks about 8" long. Rinse and drain celery
  hearts. With a vegetable peeler, pare coarse strings
  from outer stalk backs. Cut each heart in half longtway;
  tie each half tightly around center with cotton string.
  
  Combine celery and broth in a 5 to 6 quart pan (at least
  10" wide). Bring to a boil over high heat; cover, reduce
  heat, and simmer until celery is tender when pierced, 12
  to 15 minutes, turning bundles over halfway through
  cooking.
  
  Combine olive oil and vinegar in a 1-gallon heavy
  plastic food bag. With tongs, transfer celery from broth
  to bag. Set upright and let cool.
  
  Meanwhile, add shrimp to broth; bring to a simmer over
  high heat, then reduce heat and simmer, uncovered, just
  until shrimp are opaque but still moist-looking in
  center of thickest part (cut to test), 30 seconds to 1
  minute. With a slotted spoon, lift shrimp from broth and
  add to plastic bag with celery (save broth for other
  uses or discard). Let cool, about 30 minutes, then press
  bag to seal. Turn bag to coat celery and shrimp with
  dressing. Chill until cold, at least 2 hours or up to 1
  day, turning bag occasionally.
  
  Lift celery from dressing; remove and discard strings,
  and place a bundle on each dinner plate. With a slotted
  spoon, lift shrimp from dressing and mound beside
  celery.
  
  Crisscross 2 anchovy fillets on each portion, then
  sprinkle with capers. Tuck watercress around celery and
  shrimp. Spoon remaining dressing from bag over salads,
  and add salt and pepper to taste.
  
  Makes 6 main-dish servings
  
  RECIPE FROM: https://www.sunset.com
  
  Uncle Dirty Dave's Archives
 
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