Seared Shrimp in Endive boats with Parsley Sauce
Nutritional Info
- Servings Per Recipe: 15
- 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
View full nutritional breakdown of Seared Shrimp in Endive boats with Parsley Sauce calories by ingredient
Introduction
Great little summer snack. Sit outside and enjoy this refreshing treat. Great little summer snack. Sit outside and enjoy this refreshing treat.Number of Servings: 15
Ingredients
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10 oz uncooked large shrimp, peeled and de-deined
5 tsp evoo (extra virgin olive oil)
salt & freshly ground black pepper
3 tsp fresh lime juice
1/4c 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
1-2 heads Belgian endive
Directions
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.