Best Seared Shrimp In Endive Leaves With Parsley Sauce Recipes

ENDIVE WITH SHRIMP FILLING

Endive with Shrimp Filling image

A pretty presentation and delicious too. A great finger food, not too fussy, and easy to do ahead.

Provided by Food Network

Yield Makes 24 appetizers

Number Of Ingredients 7

Ingredients

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.

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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