Recipe courtesy of Deb Stanton
Show: Chef Du Jour
Episode: Deb Stanton
Save Recipe Print
Total:
45 min
Prep:
30 min
Cook:
15 min
Level:
Easy

Ingredients

Directions

In a hot saute pan add oil, garlic and shrimp and saute for approximately 1 minute. Add squid and mussels and simmer until mussels open. Do not allow shrimp to overcook. Season with salt and pepper. Remove shrimp if mussels are not open. Remove seafood with slotted spoon and reserve. Reduce remaining liquid to nape. Add 1 bunch watercress and deglaze with soy sauce.

Place second bunch of watercress in mixing bowl and toss with sliced red onion, tomatoes, bean sprouts, chervil, chives, champagne vinegar and salt and pepper to taste.

Plate watercress on plates and garnish with seafood around and on top. Sprinkle with crumbled feta cheese.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Seafood Chowder

Recipe courtesy of Ina Garten

Greek Salad

Recipe courtesy of Rachael Ray

Arugula Salad

Recipe courtesy of Anne Burrell

Fall Salad

Recipe courtesy of Tyler Florence

Black Bean Salad

Recipe courtesy of Food Network Kitchen

Rice Noodle Salad with Shrimp

Recipe courtesy of Food Network Kitchen

Eggless Caesar Salad Dressing

Recipe courtesy of Marcela Valladolid

Fresh Fruit Salad with Honey Vanilla Yogurt

Recipe courtesy of Ina Garten

Israeli Couscous Salad with Smoked Paprika

Recipe courtesy of Giada De Laurentiis

Browse Reviews By Keyword