Seared Shrimp in Endive Leaves with Parsley Sauce

Recipe courtesy Giada De Laurentiis

Show: Everyday ItalianEpisode: Light and Healthy Seafood Dishes

Rated: 4 stars out of 5Rate itRead users' reviews (53)

RECIPE
COMMENTS & REVIEWS(53)

Cook Time:
3 min
Level:
Easy
Yield:
6 servings

Times:

Prep: 25 min
Inactive Prep: 30 min
Cook: 3 min
Total:: 58 min

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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.

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Comments & Reviews

recipe Seared Shrimp in Endive Leaves with Parsley Sauce
Loi Natick, MA 08-16-2008
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Delicious!
Rated: 5 stars out of 5

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.Read more
recipe Seared Shrimp in Endive Leaves with Parsley Sauce
heidi marietta, GA 06-16-2008
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yummi
Rated: 4 stars out of 5

very tasty, very yummi. used regular yogurt because non/low fat can be a bit to sour... If you are not familiar with tarragon... which can be quite rich, try a little at first and add slowly to taste.Read more
recipe Seared Shrimp in Endive Leaves with Parsley Sauce
Carletta Urbana, IL 01-14-2008
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Delicious
Rated: 4 stars out of 5

This recipe is very good and very easy to make. I agree that it can be a little bland. I did spice it up with a seafood... spice like Old Bay and a little cajun seasonings. I didn't mind the sauce being runny but I did use ricotta and less sour cream to make it creamier. To top it off I added cilantro which gave it an awesome kick of taste!!!Read more
recipe Seared Shrimp in Endive Leaves with Parsley Sauce
SHEILA Conway, SC 01-04-2008
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Wonderful and easy!
Rated: 5 stars out of 5

This is a great recipe for party food, but the shrimp would make a great meal without the endive, too. My party guests loved... it and requested the recipe.Read more
recipe Seared Shrimp in Endive Leaves with Parsley Sauce
Anonymous 01-02-2008
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great way to eat shrimp
Rated: 4 stars out of 5

nice
recipe Seared Shrimp in Endive Leaves with Parsley Sauce
Daniela Albany, NY 10-16-2007
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great idea
Rated: 5 stars out of 5

great idea!!!Very tasty