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Giada's Seared Shrimp In Endive Cups With Creamy Parsley Sauce
Prep Time
23 minutes
Cook Time
3 minutes
Calories
164
Author:
Giada De Laurentiis
Ingredients
- 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
Instructions
- 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.
Nutrition
Nutrition
- per serving
- Calories
- 164
Amount/Serving
% Daily Value
- Carbs
- 3 grams
- Protein
- 19 grams
- Fat
- 8 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 220 milligrams
- Sodium
- 793 milligrams
- Fiber
- 1 grams
- Sugar
- 1 grams
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