Best Braised Shrimp And Creamy Endive Recipes

Endive with Shrimp Filling image

Provided by Food Network

Yield Makes 24 appetizers

Number Of Ingredients 7

2 tablespoons fresh parsley leaves
2 shallots, peeled and quartered
1 tablespoon unsalted butter
1 teaspoon curry powder
1/4 pound cooked, peeled and deveined shrimp
4 ounces low-fat cream cheese, cut into 1-inch pieces
2 -3 Belgian Endive

Steps:

Using the metal blade of your Food Processor, place parsley in work bowl and process until finely chopped; remove and reserve. Add shallot and pulse to chop finely, about 10 pulses. Heat butter in a Cuisinart nonstick skillet over medium heat. Add shallot and cook, stirring, until golden brown, about 5 to 6 minutes. Add curry powder and cook, stirring, 1 minute. Set aside to cool.
Add shrimp to work bowl; pulse to finely chop, about 5 times. Remove and reserve. Process cream cheese until smooth, about 15 seconds; scrape work bowl. Add parsley, cooled shallot mixture, and chopped shrimp. Pulse to combine, about 8 times.
Trim 1/2-inch from bottom of endive leaves. Separate into individual leaves and choose 24 of the nicest leaves. Pipe or spread a small amount of shrimp/cream cheese mixture onto bottom half of leaves. Arrange on flat serving dish. Cover and refrigerate until ready to serve.

Seared Shrimp in Endive Leaves with Parsley Sauce image

Provided by Giada De Laurentiis

Categories appetizer

Time 58m

Yield 6 servings

Number Of Ingredients 11

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

Steps:

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.

Shrimp Salad-Stuffed Endive image

Provided by xtine

Time 30m

Yield 8 serving(s)

Number Of Ingredients 12

1/4 cup mayonnaise
1/4 cup cream cheese, softened
2 tablespoons green onions, finely chopped
1 tablespoon parsley, finely chopped
1 teaspoon lemon zest
1 tablespoon lemon juice
1 garlic clove, pressed
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1 lb shrimp, cooked
1/2 cup finely diced celery
24 Belgian endive, leaves

Steps:

To make the dressing, stir together the first 9 ingredients in a large bowl, set aside.
Peel the shrimp and dice them into small pieces. Combine the shrimp with the celery and mix with the dressing.
Divide the shrimp salad equally between the endive leaves, spooning the salad into the bottom half of the leaf.

Nutrition Facts : Calories 385.4, Fat 9, SaturatedFat 2.6, Cholesterol 129.4, Sodium 1028.7, Carbohydrate 55.1, Fiber 47.9, Sugar 4.8, Protein 32.8

Braised Shrimp and Creamy Endive image

Yield Makes 2 servings

Number Of Ingredients 8

1 lb Belgian endives (4 or 5)
1 teaspoon sugar
3/4 teaspoon salt
1 1/2 tablespoons fresh lemon juice
2 tablespoons unsalted butter
10 oz large (21 to 25 per lb) shrimp in shell, peeled and deveined
1/4 cup heavy cream
Garnish: chopped fresh herbs

Steps:

Trim endives and quarter lengthwise. Cut out and discard cores, then cut endives diagonally into 1/2-inch-wide strips. Toss with sugar, 1/2 teaspoon salt, and 1 tablespoon lemon juice in a bowl.
Melt butter in a 10-inch nonstick skillet over moderately low heat and add endive mixture, tossing to coat. Cook, covered, stirring occasionally, until endive is tender, 10 to 12 minutes.
While endive is cooking, toss shrimp with remaining 1/4 teaspoon salt and 1/2 tablespoon lemon juice in a bowl.
When endive is tender, increase heat to moderate and cook, uncovered, stirring, until juices are evaporated, about 2 minutes. Stir in cream and simmer 1 minute.
Scatter shrimp over endive and cook, covered, over low heat, without stirring, until shrimp are just cooked through, 3 to 5 minutes.