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.

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 CEVICHE ON ENDIVE

Steps:

• Put the minced shrimp in a large glass bowl.
• Pour the lemon and lime juice over the shrimp and refrigerate while prepping the rest of the ingredients. The juice will "cook" the shrimp.
• Toss the remaining ingredients in with the shrimp, cover and refrigerate for 1 hour or longer - depending on the size of the shrimp.
• Spoon a Tbs or so onto the end of an endive leaf and arrange on a platter as an appetizer, or fill a martini glass as a first course.

SHRIMP SALAD-STUFFED ENDIVE

Steps:

• To make the dressing, stir together the first 9 ingredients in a large bowl, set aside.
• Peel the shrimp and dice them into small pieces. Combine the shrimp with the celery and mix with the dressing.
• Divide the shrimp salad equally between the endive leaves, spooning the salad into the bottom half of the leaf.