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Seared Shrimp in Endive Leaves with Parsley Sauce

  • Preparation Time25 mins
  • Cooking Time3 mins
  • Serves6
  • DifficultyMedium
340g uncooked large shrimp, peeled and de-veined
5 tsps extra-virgin olive oil
Salt and freshly ground black pepper
3 tsps fresh lime juice
¼ cup lightly packed fresh Italian parsley leaves
¼ cup low-fat sour cream
¼ cup low-fat yogurt
3 tbsps chopped fresh chives
¼ cup finely chopped fresh tarragon or 1 tbsp finely chopped fresh thyme leaves
2 tbsps drained capers
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 frying pan over medium-high heat. Sauté 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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