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Seared Shrimp in Endive Leaves with Parsley Sauce from Giada De Laurentiis Recipe

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This recipe for Seared Shrimp in Endive Leaves with Parsley Sauce from Giada De Laurentiis is from WYOMING WILD!-COOKS COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 oz. uncooked large shrimp, peeled and de-veined
5 tsp. extra-virgin olive oil
salt and freshly ground black pepper
3 tsp. fresh lime juice
1/4 c. lightly packed fresh Italian parsley leaves
1/4 c. low-fat sour cream
1/4 c. low-fat yogurt
3 tbsp. chopped fresh chives
1/4 c. finely chopped fresh tarragon or 1 tbsp. finely chopped fresh thyme leaves
2 tbsp. drained capers
2 heads Belgian endive
Directions:
Directions:
To make the shrimp salad: toss the shrimp with 3 tsp. 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 mins. per side. Transfer the shrimp to a plate and toss with 1 tsp. lime juice. Cool completely. Cut the shrimp into small cubes.

To make the parsley sauce: blend the parsley, sour cream, yogurt and remaining 2 tsp. 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 tsp. 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.
Personal Notes:
Personal Notes:
Great recipe to make for a party, as you can make the shrimp and sauce ahead and just assemble at the last minute. Allow time to make the shrimp ahead to cool completely. If you forget, put the hot shrimp in foil and set on a bowl of ice with a ziploc bag of ice on top. Cools down quickly. I don't use all the sauce--probably not even half as it can be a bit strong. Made this for the PTO end-of-the-year party and got positive reviews and requests for the recipe!

 

 

 

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