Seared Shrimp in Endive Leaves with Parsley Sauce (Giada De Laurentiis) |
|
 |
Prep Time: 25 Minutes Cook Time: 3 Minutes |
Ready In: 28 Minutes Servings: 6 |
|
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:
1. 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.
2. 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.
3. 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.
4. 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.
|
|