Seared Shrimp in Endive boats with Parsley Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
10 oz uncooked large shrimp, peeled and de-deined5 tsp evoo (extra virgin olive oil)salt & freshly ground black pepper3 tsp fresh lime juice1/4c lightly packed fresh Italian parsley leaves1/4 c low-fat sour cream1/4 c low-fat yogurt3 Tbsp chopped fresh chives1/4 c finely chopped fresh tarragon or 1 Tbsp finely chopped fresh thyme leaves2 Tbsp drained capers1-2 heads Belgian endive
The serving size is a Tablespoon size of mixture into endive boats.
Directions:
To make the shrimp salad: Toss the shrimp with 3 tsp (1 Tbsp) of evoo 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 tsp lime juice. Cool completely. Cut the shrimp into small cubes.
To make the parsley suace: Blend the parsley, sour cream, yogurt, and remaining 2 tsp lime juice in a food processor until the parsley is finely chopped. Seaon the sauce, to taste, with salt and pepper.
Toss the shrimp with the chives, tarragon, capers, and remaining 2 tsp of evoo 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 Tbsp of the shrimp salad atop each leaf. Drizzle the parsley sauce over the salad and serve immediately.
Enjoy and thank you for trying the recipe. This is Giada De Laurentiis, from Everyday Italian, food network's recipe.
Number of Servings: 15
Recipe submitted by SparkPeople user SHAZ_ND.
Directions:
To make the shrimp salad: Toss the shrimp with 3 tsp (1 Tbsp) of evoo 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 tsp lime juice. Cool completely. Cut the shrimp into small cubes.
To make the parsley suace: Blend the parsley, sour cream, yogurt, and remaining 2 tsp lime juice in a food processor until the parsley is finely chopped. Seaon the sauce, to taste, with salt and pepper.
Toss the shrimp with the chives, tarragon, capers, and remaining 2 tsp of evoo 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 Tbsp of the shrimp salad atop each leaf. Drizzle the parsley sauce over the salad and serve immediately.
Enjoy and thank you for trying the recipe. This is Giada De Laurentiis, from Everyday Italian, food network's recipe.
Number of Servings: 15
Recipe submitted by SparkPeople user SHAZ_ND.
Nutritional Info Amount Per Serving
- Calories: 58.3
- Total Fat: 3.3 g
- Cholesterol: 26.6 mg
- Sodium: 98.0 mg
- Total Carbs: 2.7 g
- Dietary Fiber: 1.2 g
- Protein: 4.9 g
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