Best Seared Shrimp In Endive Leaves With Parsley Sauce Recipes

SEARED BELGIAN ENDIVE WITH WALNUT GREMOLATA

Seared Belgian Endive With Walnut Gremolata image

The French serve seared endive as a side, but I've been enjoying this dish as the main event for lunch, with a nice slice of blue cheese or Roquefort accompanying it on the plate.

Provided by Martha Rose Shulman

Categories easy, lunch, quick, snack, vegetables, side dish

Time 10m

Yield 4 side servings

Number Of Ingredients 10

Ingredients

1/4 cup finely chopped walnuts (about 1 ounce)
2 tablespoons finely chopped parsley
2 teaspoons finely chopped lemon zest (from 1 lemon)
1/4 teaspoon fleur de sel
1 small garlic clove, finely minced (optional)
1 tablespoon extra-virgin olive oil
4 good-size heads Belgian endive, bottoms trimmed, cut in half lengthwise
Kosher salt
Black pepper
1 tablespoon walnut oil

Steps:

To make the gremolata, mix together walnuts, parsley, lemon zest, fleur de sel and garlic, if using. Set aside.
Heat olive oil in a medium or large skillet over medium heat. Place endive halves in the skillet, cut side down. They should not be touching one another. Season with kosher salt and pepper and cover pan loosely. Cook until golden brown on the cut side, 5 to 7 minutes. Remove from heat and transfer to a platter or to individual plates, cut side up.
Sprinkle a generous tablespoon of gremolata over each endive half. Drizzle with walnut oil and serve warm.

Nutrition Facts : @context http, Calories 117, UnsaturatedFat 10 grams, Carbohydrate 4 grams, Fat 11 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 163 milligrams, Sugar 0 grams

FUSILLI SALAD WITH SEARED SHRIMP AND PARSLEY SAUCE

Fusilli Salad with Seared Shrimp and Parsley Sauce image

Categories Salad Sauce Low Fat Shrimp Parsley Boil

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

1 pound fusilli pasta
1 pound uncooked large shrimp, peeled and deveined (24 shrimp)
5 teaspoons olive oil
Salt and freshly ground black pepper
1/2 cup low-fat sour cream
1/2 cup low-fat yogurt
1/4 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh chives
2 tablespoons drained capers
1 tablespoon freshly squeezed lime juice
1 teaspoon finely chopped fresh tarragon
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 heads of Belgian endive, trimmed and leaves separated

Steps:

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender, stirring occasionally, 10 to 12 minutes. Drain the pasta and cool.
Toss the shrimp with 2 teaspoons of the oil in a large bowl to coat. Heat the remaining 3 teaspoons of oil in a large, heavy skillet over high heat. Sprinkle with salt and pepper. Sauté the shrimp until they are just cooked through, about 3 minutes. Transfer the shrimp to a plate and cool completely.
In a large bowl, mix together the sour cream, yogurt, parsley, chives, capers, lime juice, tarragon, salt, and pepper. Add the pasta and shrimp and toss to coat.
Arrange the endive leaves around the perimeter of a serving platter, tips out. Spoon the pasta salad into the center of the serving platter. The endive should be peeking out from under the pasta salad. Serve cool or at room temperature.

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