Warm Shrimp & Escarole Salad

Hearty escarole maintains its volume when cooked, which makes it a great choice for a quick shrimp sauté.

Warm Shrimp & Escarole Salad

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    tablespoons olive oil

  • 1

    tablespoon unsalted butter

  • 2

    anchovy fillets packed in oil, drained

  • 2

    large garlic cloves, finely chopped

  • 2

    tablespoons drained capers, chopped

  • 8

    radishes, trimmed, quartered

  • pounds large shrimp, peeled, deveined

  • 1

    head of escarole, torn into large pieces (about 10 cups)

  • 3

    tablespoons Parmesan, finely grated

  • 1

    tablespoon fresh lemon juice

  • Kosher salt, freshly ground pepper

Directions

Heat oil and butter in a large skillet over medium heat. Add anchovies and cook, mashing with the back of a spoon, until anchovies dissolve and a paste forms, about 3 minutes. Add garlic and capers; cook, stirring constantly, until garlic is fragrant but not brown, about 1 minute. Increase heat to medium-high. Add radishes and cook, tossing often, until crisp-tender, about 3 minutes. Add shrimp; cook, tossing occasionally, until just cooked through, about 4 minutes. Add half of escarole and toss until beginning to wilt, about 1 minute. Add remaining escarole and toss until wilted, about 1 minute more. Remove from heat. Add Parmesan and lemon juice. Season with salt and pepper; toss to combine


Nutrition

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