Seared Shrimp in Endive Leaves With Parsley Sauce |
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Prep Time: 2 Minutes Cook Time: 10 Minutes |
Ready In: 12 Minutes Servings: 4 |
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Shrimp and endive salad Ingredients:
12 ounces uncooked shrimp, peeled and de-veined |
5 teaspoons extra virgin olive oil |
salt & freshly ground black pepper |
3 teaspoons fresh lime juice |
1/4 cup lightly packed fresh italian parsley |
1/4 cup low-fat sour cream |
1/4 cup low-fat plain yogurt |
3 tablespoons chopped fresh chives |
1/4 cup finely chopped tarragon or 1 tablespoon finely chopped fresh thyme |
2 tablespoons drained capers |
2 heads belgian endive |
Directions:
1. To make the shrimp salad: toss shrimp with 3 teaspoons olive oil and 1 teaspoon lime juice in a large bowl to coat. Sprinkle with salt and pepper. Heat a heavy large non stick skillet over medium high heat. Saute shrimp untill they are just cooked through or pink, about 1 1/2 minutes per side. Cool completely. Cut shrimp into small cubes.
2. To make the parsley sauce: Blend the parsley, sour cream, yogurt, and remaining lime juice in a food processor until the parsley is finely chopped . Season the sauce, to taste with salt and pepper.
3. Toss shrimp with chives, tarragon, capers, and remaining 2 teaspoons of olive oil in a large bowl. season the salad, to taste with salt and pepper. And then place on the endive leaves.
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