Endive With Shrimp Filling Recipes

BRAISED SHRIMP AND CREAMY ENDIVE

Steps:

• Trim endives and quarter lengthwise. Cut out and discard cores, then cut endives diagonally into 1/2-inch-wide strips. Toss with sugar, 1/2 teaspoon salt, and 1 tablespoon lemon juice in a bowl.
• Melt butter in a 10-inch nonstick skillet over moderately low heat and add endive mixture, tossing to coat. Cook, covered, stirring occasionally, until endive is tender, 10 to 12 minutes.
• While endive is cooking, toss shrimp with remaining 1/4 teaspoon salt and 1/2 tablespoon lemon juice in a bowl.
• When endive is tender, increase heat to moderate and cook, uncovered, stirring, until juices are evaporated, about 2 minutes. Stir in cream and simmer 1 minute.
• Scatter shrimp over endive and cook, covered, over low heat, without stirring, until shrimp are just cooked through, 3 to 5 minutes.

CITRUS SHRIMP CREPE FILLING

Steps:

• Saute 1 1/4 pounds shrimp (peeled and halved lengthwise) in 2 tablespoons butter with 1 strip lemon zest, 2 tarragon sprigs and salt and pepper until the shrimp turn pink, 3 to 4 minutes. Add a squeeze of lemon juice and 1/2 cup white wine and simmer 1 minute. Remove from the heat; add 4 tablespoons chopped cold butter and some parsley.

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.

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.

SHRIMP AND AVOCADO SALAD ON ENDIVE LEAVES

Steps:

• Bring a medium pot of water to a boil. Add shrimp, and cook until opaque, about 1 minute. Transfer to a plate using a slotted spoon; let cool. Cut into 1/4-inch pieces.
• Transfer shrimp to a medium bowl. Add lime juice, chopped scallions, jalapeno, and salt. Stir to combine. Refrigerate for at least 30 minutes or up to 2 hours.
• Just before serving, cut avocado into a 1/4-inch cubes, and fold into shrimp mixture. Separate endive leaves, and arrange 24 on a platter. Spoon about 1 teaspoon shrimp salad onto each leaf. Garnish with sliced scallions, and sesame seeds if desired.

ENDIVE WITH SHRIMP SALAD

Steps:

• In a small bowl, combine shrimp, cheese, chives, and juice; season with salt and pepper. Cover with plastic wrap, and refrigerate up to 1 day. To serve, place 1 tablespoon mixture on each endive leaf, and top with additional chives.

SRIRACHA SHRIMP-ENDIVE APPETIZERS

Steps:

• Reserve 1 Tbsp. green onion tops for later use. Combine remaining onions with shrimp, dressing and Sriracha sauce.
• Spoon onto endive leaves.
• Sprinkle with reserved onions.