Seared Shrimp in Endive Leaves With Parsley Sauce
- Ready In:
- 12mins
- Ingredients:
- 11
- Serves:
-
4
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
- 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.
- 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.
- 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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RECIPE SUBMITTED BY
I am a mother of a 8 year old boy named alexander. I am planing on going to nursing school this year. I currently work as a nurses aide. I also raise and show american pit bull terriers in conformation shows and weight pulling events.. I love to cook and am always trying new recipes out..