MANGO SHRIMP IN ENDIVE LEAVES
Categories Salad Shellfish Appetizer No-Cook Cocktail Party Fourth of July Picnic Low Carb Quick & Easy Low Cal Summer Grill/Barbecue Healthy Potluck
Yield 24 stuffed leaves
Number Of Ingredients 8
Steps:
- 1. In a medium bowl, combine the shrimp, mango, cilantro, oil, lime juice, ginger, 1/4 teaspoon salt, and 1/8 teaspoon pepper. 2. Spoon the shrimp mixture into the endive leaves. Nutritional Information Per Serving Calories 100 Fat 4g Sat Fat 1g Cholesterol 55mg Sodium 166mg Protein 8g Carbohydrate 9g Fiber 6g
SEARED SHRIMP IN ENDIVE LEAVES WITH PARSLEY SAUCE
Provided by Giada De Laurentiis
Categories appetizer
Time 58m
Yield 6 servings
Number Of Ingredients 11
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.
MANGO SHRIMP
This recipe is based on one by Ken Hom. We like it for it's refreshing taste. Also very easy to put together and quick to cook. Don't leave out the sesame oil, I think it is integral to the dish. Preparation time includes refrigerator resting time for shrimp.
Provided by FlemishMinx
Categories Mango
Time 35m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a bowl large enough to hold the shrimp, combine the egg white, cornstarch, 1/2 tsp salt, 1 tsp sesame oil, and white pepper.
- Pat the shrimps dry, and mix them well with this marinade, making sure all are well coated.
- Leave in the refrigerator for 20 minutes.
- Heat a wok or large frying pan until very hot.
- Add 2 TBS peanut oil.
- When the oil is very hot, remove the wok from the heat and add the prawns.
- Stir vigorously to prevent them sticking, return to heat and cook until they turn white, about 2 minutes depending upon the size of your shrimp.
- Remove the shrimp, and discard the oil.
- Wipe wok with paper toweling, removing all residues.
- Return the wok to the heat, again heating until very hot.
- Add 1 1/2 TBS peanut oil, and when very hot, add the ginger and garlic.
- Stir fry for 10 seconds.
- Return the shrimp to the wok and add the rice wine or sherry, and 1/2 tsp salt.
- Stir-fry for one minute.
- Add the mango cubes and stir gently for 1 minute to warm them.
- Stir in 2 tsp sesame oil.
- Serve with rice, garnished with chopped scallions.
SMOKED SHRIMP WITH CHILE-LIME DIPPING SAUCE
Set out these Thai smoked shrimp on a paper-lined picnic table, set a bowl of sauce in the middle, and go to town. A great shrimp recipe for a bbq.
Provided by Leela Punyaratabandhu
Yield Serves 8
Number Of Ingredients 10
Steps:
- In a large bowl, mix the shrimp with the salt and pepper, coating them evenly. Cover and refrigerate for 3 hours.
- Meanwhile, start the sauce: In a blender, combine the chiles, garlic, lime juice, and salt and blend until the bits are the size of a match head. Transfer to a small bowl, cover, and keep at room temperature.
- Heat a smoker to 225°F. Rinse the seasoning off the shrimp and pat dry with paper towels. Place the shrimp in the smoker and smoke until they turn dark coral, 20 to 25 minutes.
- While the shrimp are smoking, stir the sugar and fish sauce into the sauce, then taste and adjust the seasoning with more fish sauce if needed. Aim for sour and hot first, then salty and just a tad bit of sweetness. Stir in the cilantro.
- Serve the shrimp with the sauce.
SEARED SHRIMP IN ENDIVE LEAVES WITH PARSLEY SAUCE
Make and share this Seared Shrimp in Endive Leaves With Parsley Sauce recipe from Food.com.
Provided by Stefanie
Categories Greens
Time 12m
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 242.4, Fat 10.1, SaturatedFat 2.5, Cholesterol 142.2, Sodium 336.4, Carbohydrate 16.3, Fiber 8.7, Sugar 3.7, Protein 23.9
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