Seared Shrimp in Endive Leaves with Parsley Sauce

Show: Episode:

Rated 4 stars out of 5
  • Rate This Recipe
  • Read 53 Reviews
Total Time:
58 min
Prep
25 min
Inactive
30 min
Cook
3 min
Yield:
6 servings
Level:
Easy
x

Save To My Recipe Box

Please limit to 20 characters

Saving Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was saved to your Folder_Name folder.

x

Save To My Recipe Box

Please sign in to save this recipe to your Recipe Box!!

25 Characters Max

Enter Time:

:
:

You can create up to five timers

Ingredients

  • 12 ounces uncooked large shrimp, peeled and de-veined
  • 5 teaspoons extra-virgin olive oil
  • Salt and freshly ground black pepper
  • 3 teaspoons fresh lime juice
  • 1/4 cup lightly packed fresh Italian parsley leaves
  • 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 tablespoon finely chopped fresh thyme leaves
  • 2 tablespoons drained capers
  • 2 heads Belgian endive

Directions

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.

Print Recipe

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Newest Ratings and Reviews

Read all 53 reviews

  • on May 11, 2011

    Flag

    I've made this dish for several wine tastings and it is a huge hit! I modified it slightly by adding in lobster meat as well! It's on the menu for a fundraiser this coming weekend!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on April 23, 2010

    Flag

    My friends think I am a wizard! This dish was a true hit, classy, satisfying, and easy to prepare. Truly brought smiles to everyone"s face.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on August 16, 2008

    Flag

    Although I love tarragon, I make this recipe with thyme. The only thing that I've done differently is that I omitt the capers. Initially I missed them on the recipe so I've just never used them. Along with the Belgian endive I've had this with plain crackers or triscuits and just love this recipe.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

What's Hot

Iron Chef America

Hosted by: Alton Brown

See More Recipes Like This From Food.com

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Ads by Google

© 2013 Television Food Network G.P. All rights reserved.