This is a wonderful appetizer, happy hour nibble, or a lovely bite for a luncheon. The cool, creamy parsley sauce with the crisp endive leaf make this a really refreshing bite – perfect for warmer days.
To make this recipe extra simple, prepare the shrimp several hours ahead of when you need to serve and store in the fridge, covered. The parsley sauce can also be made in advance!
Giada's Seared Shrimp In Endive Cups With Creamy Parsley Sauce
- 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.