Best Frisee With Sauteed Shrimp Marinated Olives And Capers Recipes

COLD SHRIMP SALAD WITH CAPERS AND DILL

Steps:

• Heat oil in a large, heavy skillet over high heat.
• Add shrimp and saute until done.
• Reduce heat to low, add garlic and stir and cook about 30 seconds or until fragrant.
• Cool and refrigerate at least 1 hour.
• Combine onion and salt in a colander; let stand 15 minutes or until wilted. Rinse and dry with paper towels.
• Whisk mayonnaise and remaining ingredients in a large bowl.
• Add shrimp and onion; mix to coat shrimp with dressing.

FRISEE SALAD WITH LARDONS AND POACHED EGGS

Steps:

• Fill a large, deep skillet 2/3 full with water, and bring to a boil. Reduce to a simmer and add white vinegar. Place frisee in a large bowl; set aside.
• Cook bacon, stirring occasionally, in a medium skillet over medium-high heat until golden brown, about 6 minutes. Remove bacon, reserving fat, and set aside. Add shallot to pan; cook until translucent, about 2 minutes. Add vinegar; bring to a boil, swirling to combine. Season with salt and pepper and remove from heat. Add bacon.
• Break an egg into a small bowl; holding bowl just over simmering vinegar water, gently slide egg into water. Repeat with remaining eggs. Poach 1 to 2 minutes (longer for firm yolks). Transfer to a paper-towel-lined plate.
• Return vinaigrette to stove to rewarm if necessary. Pour over frisee and toss gently to combine. Divide evenly among 4 serving plates. Use a slotted spoon to remove poached eggs, and place on the slice of white bread to drain. Top each salad with one egg. Season eggs with salt and pepper. Serve immediately.

POMEGRANATE SHRIMP SAUTE WITH FRISEE

Steps:

• In 12-inch skillet, combine 1 tablespoon sesame oil with vegetable oil, coriander seeds, cumin, pepper and black mustard seeds. Place over medium heat, and cook, stirring, for 3 minutes. Stir in the shallots, and cook, stirring, for 4 minutes.
• Raise heat. Stir in the shrimp, and cook, turning and stirring, for 3 minutes, or until shrimp are opaque.
• Reduce heat. Stir in the pomegranate juice, vinegar and salt. Cook, stirring and scraping bottom of pan, for 1 minute. Stir in remaining sesame oil.
• Place 1/2 cup frisee on each plate. Top with shrimp, and drizzle sauce around plate. Sprinkle with pomegranate seeds.

MARINATED SHRIMP WITH CAPERS AND DILL

Steps:

• Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Sprinkle shrimp with salt and pepper; add shrimp to skillet and sauté until just opaque in center, about 3 minutes. Transfer to plate. Whisk next 5 ingredients in large bowl. Whisk in 8 tablespoons oil; season with salt and pepper. Mix in shrimp and accumulated juices, capers and green onions. Cool slightly, then cover and refrigerate at least 3 hours and up to 1 day.
• Arrange butter lettuce leaves on 8 plates. Top with shrimp, dividing equally. Drizzle with more marinade, if desired. Garnish with lemon rounds and fresh dill sprigs, if desired.

MARINATED SHRIMP WITH CAPERS AND DILL

Steps:

• Heat 2 T. olive oil in a heavy large skillet over medium-high heat. Sprinkle shrimp with salt and pepper; add shrimp to skillet and saute until just opaque in center, about 3 minutes. Transfer to plate.
• Whisk next 5 ingredients in a large bowl. Whisk in 8 T. olive oil; season with salt and pepper. Mix in shrimp and their accumulated juices, capers, and scallions. Cool slightly, then cover and refrigerate at least 3 hours or up to 1 day.
• Arrange butter lettuce leaves on 8 pltaes. Top with shrimp, dividing equally. Drizzle with more marinade and garnish with lemon rounds and fresh dill sprigs.

QUICK SAUTEED ENDIVE ESCAROLE AND FRISEE

Steps:

• Toss greens together, then divide into 2 batches.
• Heat 3 tablespoons oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then add 1 batch of greens, 1/2 teaspoon salt, and 1/40 teaspoon pepper and sauté, tossing with 2 wooden spatulas or tongs, until evenly wilted but still crunchy, about 2 minutes.
• Remove from heat and add 2 teaspoons lemon juice, tossing to coat. Transfer to a serving dish.
• Repeat procedure with remaining oil, greens, salt, pepper, and lemon juice.

FRISEE SALAD WITH SHRIMP, FENNEL AND MANDARIN ORANGES

Steps:

• In a mason jar combine 1/3 cup of the vinegar with a pinch of salt and pepper. Add 1 cup of the olive oil and the shallots. Cover and shake vigorously until the dressing becomes thick. Set aside.
• Season the shrimp with salt and pepper. In a large skillet heat the remaining olive oil until hot. Add the shrimp and saute, stirring constantly, until cooked through, 2 to 3 minutes.
• Remove the shrimp to a bowl and toss with half of the dressing.
• Deglaze the pan over medium heat with the remaining vinegar, scraping the bottom of the pan. Pour over the shrimp. Cover the bowl with plastic wrap and set aside.
• Halve the fennel bulbs and cut into 1/4-inch slices. Toss with the lemon juice. In a large bowl combine the fennel, frisee, orange sections and remaining dressing. Mix in the shrimp with its dressing. Serve immediately.

SAUTéED SHRIMP WITH CAPERS AND OLIVES

Steps:

• Put 1/4 cup olive oil in a large skillet over medium-low heat.
• Add 3 sliced garlic cloves, 2 tablespoons capers and 1/2 cup chopped pitted black olives, and cook until the garlic is golden.
• Stir in 1 1/2 pounds peeled shrimp and 1/2 cup chopped tomatoes.
• Cook, turning the shrimp once or twice, until they are pink, 5 to 10 minutes.