Seared Shrimp In Endive Leaves With Parsley Sauce Recipes

PERFECT PAN-SEARED SHRIMP WITH GARLIC BUTTER

Steps:

• INSTRUCTIONS.
• Beat butter with fork in small bowl until light and fluffy. Stir in garlic, lemon juice, parsley, and 1/8 teaspoon salt until combined. Set aside.
• Heat 1 tablespoon oil in 12-inch skillet over high heat until smoking. Meanwhile, toss shrimp, salt, pepper, and sugar in medium bowl. Add half of shrimp to pan in single layer and cook until spotty brown and edges turn pink, about 1 minute. Remove pan from heat; using tongs, flip each shrimp and let stand until all but very center is opaque, about 30 seconds. Transfer shrimp to large plate. Repeat with remaining tablespoon oil and shrimp; after second batch has stood off heat, return first batch to skillet along with flavored butter and toss to combine. Cover skillet and let stand until shrimp are cooked through, 1 to 2 minutes. Serve with lemon wedges, if desired.

ENDIVE WITH SHRIMP FILLING

Steps:

• Using the metal blade of your Food Processor, place parsley in work bowl and process until finely chopped; remove and reserve. Add shallot and pulse to chop finely, about 10 pulses. Heat butter in a Cuisinart nonstick skillet over medium heat. Add shallot and cook, stirring, until golden brown, about 5 to 6 minutes. Add curry powder and cook, stirring, 1 minute. Set aside to cool.
• Add shrimp to work bowl; pulse to finely chop, about 5 times. Remove and reserve. Process cream cheese until smooth, about 15 seconds; scrape work bowl. Add parsley, cooled shallot mixture, and chopped shrimp. Pulse to combine, about 8 times.
• Trim 1/2-inch from bottom of endive leaves. Separate into individual leaves and choose 24 of the nicest leaves. Pipe or spread a small amount of shrimp/cream cheese mixture onto bottom half of leaves. Arrange on flat serving dish. Cover and refrigerate until ready to serve.

FUSILLI SALAD WITH SEARED SHRIMP AND PARSLEY SAUCE

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender, stirring occasionally, 10 to 12 minutes. Drain the pasta and cool.
• Toss the shrimp with 2 teaspoons of the oil in a large bowl to coat. Heat the remaining 3 teaspoons of oil in a large, heavy skillet over high heat. Sprinkle with salt and pepper. Sauté the shrimp until they are just cooked through, about 3 minutes. Transfer the shrimp to a plate and cool completely.
• In a large bowl, mix together the sour cream, yogurt, parsley, chives, capers, lime juice, tarragon, salt, and pepper. Add the pasta and shrimp and toss to coat.
• Arrange the endive leaves around the perimeter of a serving platter, tips out. Spoon the pasta salad into the center of the serving platter. The endive should be peeking out from under the pasta salad. Serve cool or at room temperature.