Seared Shrimp in Endive Leaves
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| Tue, 10-16-2007 - 8:04pm |
Seared Shrimp in Endive Leaves with Parsley Sauce
Recipe courtesy Giada De Laurentiis
See this recipe on air Tuesday Oct. 23 at 1:30 PM ET/PT.
Show:
Everyday Italian
Episode:
Light and Healthy Seafood Dishes Yield: 6 servings

12 ounces uncooked large shrimp, peeled and de-veined
5 teaspoons extra-virgin olive oil
Salt and freshly ground black pepper
3 teaspoons fresh lime juice
1/4 cup lightly packed fresh Italian parsley leaves
1/4 cup low-fat sour cream
1/4 cup low-fat yogurt
3 tablespoons chopped fresh chives
1/4 cup finely chopped fresh tarragon or 1 tablespoon finely chopped fresh thyme leaves
2 tablespoons drained capers
2 heads Belgian endive
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 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 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.
TTC#1 since 1/05, unexplained, possibly poor egg quality
IVF#1 BFN 9/21/06
IVF#2 BFP 12/3/06 heterotopic (uterine & tubal), lost both @ 8wks
IVF#3 BFN 4/19/07 with PGD
IVF#4 BFP 10/10/07
Beta1 @ 15dpo = 181, Beta2 @ 17dpo = 425, Beta3 @ 19dpo = 1025
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Back on the Beach since 8.20.07.



