- 4
- 20 mins
- 20 mins
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
- 1 1/4 pounds large shrimp, peeled, deveined
- 1 head of escarole, torn into large pieces (about 10 cups)
- 3 tablespoons finely grated Parmesan
- 1 tablespoon fresh lemon juice
- Kosher salt, freshly ground pepper
Preparation
Step 1
Preparation
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.
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