Entertain Italian style! Canoe shaped crunchy refreshingly bitter endive leaves serve as a boat by keeping the precious cargo on board– succulent juicy shrimp with light parsley sauce. With this hors d’oeuvre I served a trendy frizante-style Prosecco from the Veneto region in Italy. It’s crisp, fruity profile will accentuate the favors of the shrimp and endive in style. We only wished we could speak Italian.
I thank Giada De Laurentiis for this fabulous creation. You can play with the ingredients like I did — substitute chives with delicate chervil, or experiment with whatever you can find that day in the store to add your favorite flavors to this simple dish. Cayenne pepper, dill, or cilantro will work just as fine.
Ingredients: large shrimp, extra-virgin olive oil, salt and freshly ground black pepper, lime, parsley, sour cream, yogurt, chives, tarragon, thyme, capers, Belgian endive.
To make the parsley sauce: Blend the parsley, sour cream, yogurt, and remaining 2 teaspoons of lime juice in a food processor until the parsley is finely chopped. Season the sauce with salt and pepper to taste.
Toss the shrimp with one tablespoon of oil in a large bowl to coat. Sprinkle with salt and pepper.
Heat a heavy large non-stick skillet over medium high heat. Sautée the shrimp for about 1½ minutes per side until they are just cooked through and pink.
Transfer the shrimp to a bowl and toss with one teaspoon of lime juice. Cool completely. Cut the shrimp into small cubes.
Toss the shrimp with the chives (or chervil), tarragon, capers, and remaining two 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. Scoop one generous tablespoon of the shrimp salad atop of each leaf. Drizzle the parsley sauce over the salad and serve immediately.
Seared Shrimp in Endive Leaves with Parsley Sauce
recipe detailsServes 6-8
For the Shrimp
- 12 ounces uncooked large shrimp, peeled and deveined
- 5 teaspoons extra-virgin olive oil
- Salt and freshly ground black pepper
For the Parsley Sauce
- 3 teaspoons fresh lime juice
- ¼ cup lightly packed fresh Italian parsley leaves
- ¼ cup low-fat sour cream
- ¼ cup low-fat yogurt
- 3 tablespoons chopped fresh chives
- ¼ cup finely chopped fresh tarragon or 1 tablespoon finely chopped fresh thyme leaves
- 2 tablespoons drained capers
- 2 heads Belgian endive
Wine Pairing Nino Franco Primo Franco, Prosecco Valdobbiadene Superiore DOC, Italy 2011
Adapted from Food Network.com, recipe of Giada De Laurentiis, slightly changed to my liking.