Grilled Shrimp And Escarole Recipes

PASTA WITH ESCAROLE AND SHRIMP

Steps:

• In a large pot of boiling salted water, cook pasta 1 minute less than package instructions. Add escarole and cook 1 minute. Reserve 1/2 cup pasta water, then drain.
• In a large skillet, heat oil over medium-high. Add garlic and cook 30 seconds. Add shrimp, season with salt, and cook until opaque throughout, 4 minutes. Add pasta mixture and 1/4 cup pasta water and cook, stirring, 1 minute. Stir in yogurt, feta, and dill. If necessary, add remaining pasta water to create a light sauce that coats pasta. Season with salt and pepper.

GRILLED ESCAROLE

Steps:

• Get your grill going. If you're using charcoal, you're looking for a not-too-hot fire (I like to think of the coals as being "soft," which is to say they should be halfway through burning). If you're using a gas grill, set the heat to medium. If you're using a grill pan indoors, set it over medium-low heat.
• Shake the escarole dry. Cut it lengthwise straight through the core into 4 wedges. Drizzle each wedge with plenty of olive oil, about 1 1/2 tablespoons per wedge, and season aggressively with salt. Grill the wedges, turning only once, until wilted and charred in spots, about 10 minutes altogether.
• Transfer the escarole to a serving platter, give it a healthy drizzle of olive oil, and scatter the olives over the top. Serve immediately.

WARM SHRIMP AND ESCAROLE SALAD

Steps:

• Heat oil and butter in a large skillet over medium heat. Add anchovies and cook, mashing with the back of a spoon, until anchovies dissolve and a paste forms, about 3 minutes. Add garlic and capers; cook, stirring constantly, until garlic is fragrant but not brown, about 1 minute.
• Increase heat to medium-high. Add radishes and cook, tossing often, until crisp-tender, about 3 minutes. Add shrimp; cook, tossing occasionally, until just cooked through, about 4 minutes.
• Add half of escarole and toss until beginning to wilt, about 1 minute. Add remaining escarole and toss until wilted, about 1 minute more. Remove from heat.
• Add Parmesan and lemon juice. Season with salt and pepper; toss to combine.

GRILLED WHOLE SNAPPER WITH ESCAROLE AND PRESERVED LEMONS

Steps:

• In a small bowl, mix together sugar and 1/4 cup coarse salt. Cut 2 lemons in half crosswise, remove any visible seeds, and transfer to a small container. Add sugar and salt mixture and one sprig of thyme. Cover and refrigerate for at least 6 hours and up to 1 week.
• Coarsely chop remaining lemon and 6 cloves of garlic and place in a medium bowl; toss to combine. Divide lemon and garlic mixture evenly and add to the cavity of each fish, along with 1 sprig of thyme; set aside.
• Finely chop remaining 2 cloves garlic and thyme leaves. Add to a small bowl with olive oil; whisk to combine.
• Preheat a grill pan over high heat. Brush fish with olive oil mixture and season with salt and pepper. Place fish on grill and cook, turning once, until the thick, fleshy part is firm to the touch, about 8 minutes per side, brushing occasionally with olive oil mixture.
• Remove lemons from sugar and salt mixture. Brush off any excess sugar and salt and place on grill, flesh side down. Cook until lemons are charred. Remove fish and lemons from grill. Serve immediately with escarole and a sprinkling of sea salt.