Food Network
Home> Recipes> Seafood>
Seared Shrimp in Endive Leaves with Parsley Sauce Recipe

Seared Shrimp in Endive Leaves with Parsley Sauce

Show:

Episode:

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

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.

or Sign Up to Review

Average Rating:

Total Reviews: 53

Showing 1-10 of 53

Sort by:

Newest

  • 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

  • on June 16, 2008

    Flag

    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.

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

  • on January 14, 2008

    Flag

    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!!!

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

  • on January 04, 2008

    Flag

    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.

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

  • on January 02, 2008

    Flag

    nice

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

  • on October 16, 2007

    Flag

    great idea!!!Very tasty

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

  • on July 11, 2007

    Flag

    I try this recipe for a light lunch i loved it , but instead of having it on endives leafs i try it on romaine lettuce it was perfect .. i loved it so much that i had it for dinner too...

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

  • on May 26, 2007

    Flag

    absolutely delicious.
    i would not change a thing.
    made it for a party of 8, used 1.5 pdl.of extra large shrimp,
    they ate it all.nothing left.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 3 4 5 6 Next »
Advertisement

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

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.

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