Shrimp Endive And Watercress Salad Recipes

WARM SHRIMP AND ENDIVE SALAD

Steps:

• Peel and seed tomato and cut into 1/4-inch dice. In a dry small heavy skillet toast sesame seeds over moderate heat, stirring occasionally, until golden, about 3 minutes. Shell and devein shrimp.
• Trim top 1 1/4 inches from each endive and separate leaves, discarding small inner core. With a sharp knife cut away soft yellow edges of each leaf (save trimmings for another use), leaving only firm white centers, and cut centers lengthwise into 1/4-inch-wide strips.
• In a small bowl whisk together vinaigrette and mustards. In a bowl combine endives, tomato, sesame seeds, soy sauce, lemon juice, and 3 tablespoons mustard vinaigrette, tossing to coat, and season with sea salt and white pepper.
• Season shrimp with sea salt and white pepper. In a large heavy nonstick skillet heat oil over moderately high heat until just smoking. Add shrimp in one layer and sauté until undersides are golden brown, about 1 minute. Turn shrimp over and sauté until just cooked through, about 30 seconds.
• Divide shrimp among 4 plates, mounding them. Add 5 teaspoons sliced cilantro to endive mixture, tossing to mix, and mound mixture over shrimp. Garnish salads with remaining teaspoon cilantro.

SHRIMP SALAD ON ENDIVE

Steps:

• In a small bowl, combine the first 6 ingredients.
• Stir in the shrimp, onion, celery and pimientos.
• Spoon 1 tablespoonful onto each endive leaf; arrange on platter.
• Refrigerate until serving.

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.