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Seared Shrimp In Endive Leaves With Parsley Sauce

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Ingredients

  • 12 ounces uncooked large shrimp peeled, de-veined
  • 5 teaspoons extra-virgin olive oil
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 3 teaspoons fresh lime juice
  • 1/4 cup fresh Italian parsley leaves - (lightly packed)
  • 1/4 cup low-fat sour cream
  • 1/4 cup low-fat yogurt
  • 3 tablespoons chopped fresh chives
  • 1/4 cup finely-chopped fresh tarragon (or 1 tbspn finely-chopped fresh thyme)
  • 2 tablespoons drained capers
  • 2 heads Belgian endive

Details

Servings 6

Preparation

Step 1

To make the shrimp salad: Toss the shrimp with 3 teaspoons (1 tablespoon) of oil in a large bowl to coat. Sprinkle with salt and pepper. Heat a heavy large non-stick skillet over medium-high heat. Saute the shrimp until they are just cooked through or pink, about 1 1/2 minutes per side. Transfer the shrimp to a plate and toss with 1 teaspoon lime juice. Cool completely. Cut the shrimp into small cubes.

To make the parsley sauce: Blend the parsley, sour cream, yogurt, and remaining 2 teaspoons lime juice in a food processor until the parsley is finely chopped. Season the sauce, to taste, with salt and pepper.

Toss the shrimp with the chives, tarragon, capers, and remaining 2 teaspoons of oil in a large bowl to coat. Season the salad, to taste, with salt and pepper.

Separate the endive leaves and arrange on a platter. Spoon about 1 generous tablespoon of the shrimp salad atop each leaf. Drizzle the parsley sauce over the salad and serve immediately.

This recipe yields 6 servings.

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