Giadas Seared Shrimp In Endive Cups With Creamy Parsley Sauce Recipes

LEMON-LAVENDER SHRIMP CUPS

Steps:

• In a medium bowl, add the shrimp, lavender and 1/2 teaspoon salt and toss well to combine. Heat a large skillet over medium-high heat. Add the oil and the seasoned shrimp and cook, undisturbed, about 2 minutes. Flip the shrimp and cook on the other side until the shrimp is opaque and cooked through, about another 2 minutes.
• In a separate medium bowl, add the mint, lemon zest and juice, oranges and zest, cucumbers and 1/8 teaspoon salt. Toss well to combine. Add the hot shrimp to the bowl and toss again.
• Lay the endive leaves out on a platter. Spoon the shrimp mixture into the leaves, placing approximately 2 shrimp in each cup. Spoon any juices over the top and serve.

SEARED SHRIMP IN ENDIVE LEAVES WITH PARSLEY SAUCE

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.

SEARED SHRIMP IN ENDIVE LEAVES WITH PARSLEY SAUCE

Steps:

• To make the shrimp salad: toss shrimp with 3 teaspoons olive oil and 1 teaspoon lime juice in a large bowl to coat. Sprinkle with salt and pepper. Heat a heavy large non stick skillet over medium high heat. Saute shrimp untill they are just cooked through or pink, about 1 1/2 minutes per side. Cool completely. Cut shrimp into small cubes.
• To make the parsley sauce: Blend the parsley, sour cream, yogurt, and remaining lime juice in a food processor until the parsley is finely chopped . Season the sauce, to taste with salt and pepper.
• Toss shrimp with chives, tarragon, capers, and remaining 2 teaspoons of olive oil in a large bowl. season the salad, to taste with salt and pepper. And then place on the endive leaves.

FUSILLI SALAD WITH SEARED SHRIMP AND PARSLEY SAUCE

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.