SAUTEED SHRIMP
Steps:
- Put the flour on a plate and season with a healthy amount of salt and pepper; mix with a fork to combine evenly. Dredge the shrimp in the seasoned flour to coat all sides.
- Heat the butter and oil in a heavy bottomed pan over medium heat until butter stops foaming and just starts to turn a light brown. Add the shrimp, and give it a toss, saute for 5 minutes until the shrimp is firm and there is a crispy coating on the outside. Remove the shrimp to a side plate and cover to keep warm.
- Put the pan back on the heat and add the garlic and shallots. Cook and stir for 1 minute until soft. Add the lemon juice and chicken broth, give it a stir and let it cook down for 1 minute to thicken slightly. Put the shrimp back in the pan and coat in the lemon sauce. Season with salt and pepper and garnish with chopped parsley before serving.
SAUTEED SHRIMP
Steps:
- Squeeze lemon over shrimp and set aside.
- Heat olive oil over medium heat. Add onion, celery, and garlic. Season with salt and pepper and cook until tender, about 5 minutes. Stir in rosemary, basil, oregano, coriander, and bay leaf. Add white wine and Worcestershire sauce; cook until sauce is slightly reduced and flavors come together, 8 to 10 minutes.
- Add shrimp to the sauce and cook until pink, 5 to 7 minutes more.
Nutrition Facts : Calories 117.9 calories, Carbohydrate 2.6 g, Cholesterol 172.7 mg, Fat 2.2 g, Fiber 0.8 g, Protein 18.8 g, SaturatedFat 0.4 g, Sodium 225.9 mg, Sugar 0.6 g
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.
ENDIVE WITH SHRIMP FILLING
A pretty presentation and delicious too. A great finger food, not too fussy, and easy to do ahead.
Provided by Food Network
Yield Makes 24 appetizers
Number Of Ingredients 7
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.
SAUTEED SHRIMP
Steps:
- In a large saute pan over medium heat, heat the olive oil. Add the garlic and saute until it begins to soften. Add the shrimp and saute for 1 minute. Then add the remaining ingredients and simmer until the shrimp is cooked through and the flavors have combined, about 4 to 6 more minutes. Serve immediately.
SAUTEED SHRIMP AND ENDIVE
If you like, you can substitute large (sea) scallops for the medium shrimp in this recipe.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 25m
Number Of Ingredients 7
Steps:
- Heat 2 tablespoons oil in a large skillet over high heat. Season shrimp generously with salt and pepper. Add to skillet; cook, tossing frequently, until just opaque throughout, 4 to 5 minutes. Remove shrimp.
- Add remaining tablespoon oil to skillet; add endive, and season with salt and pepper. Cook over high heat just until endive begins to soften, 2 to 3 minutes. Add wine (if using); cook until syrupy, 3 to 4 minutes.
- Return shrimp to skillet. Add parsley, and toss until shrimp is heated through, about 1 minute. Serve with lemon wedges, if desired.
SAUTEED SHRIMP COCKTAIL
Provided by Giada De Laurentiis
Categories appetizer
Time 24m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- In a large skillet, heat the oil over medium-high heat. Add the shrimp and herbes de Provence. Season with salt and pepper. Cook until the shrimp are pink and cooked through, about 2 minutes each side.
- In a small bowl, mix together the yogurt, mayonnaise, mustard, maple syrup, turmeric, and basil until smooth. Season again with salt and pepper. Place the yogurt mixture in a dipping bowl.
- Place the bowl of dipping sauce on a serving platter with the cooked shrimp.
QUICK SAUTEED ENDIVE, ESCAROLE, AND FRISéE
This mix of greens is a knockout blend of textures, and a short sauté in fruity olive oil mellows their slightly bitter flavor.
Categories Leafy Green Side Sauté Thanksgiving Vegetarian Quick & Easy Lemon Fall Healthy Vegan Endive Escarole Gourmet Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Toss greens together, then divide into 2 batches.
- Heat 3 tablespoons oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then add 1 batch of greens, 1/2 teaspoon salt, and 1/40 teaspoon pepper and sauté, tossing with 2 wooden spatulas or tongs, until evenly wilted but still crunchy, about 2 minutes. Remove from heat and add 2 teaspoons lemon juice, tossing to coat. Transfer to a serving dish.
- Repeat procedure with remaining oil, greens, salt, pepper, and lemon juice.
SAVORY SAUTEED SHRIMP AND MUSHROOMS
This is delicious served with black beans and yellow rice as sides. My husband just raves about this recipe which I made up one evening while looking for something other than chicken to accompany rice and beans.
Provided by Sherri Dodsworth
Categories Cuban
Time 25m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in large skillet.
- Add mushrooms, scallions, tomato and garlic.
- Saute over medium heat until limp.
- Add fish sauce and lemon juice.
- Add vermouth.
- Add shrimp and cook until just pink, stirring constantly.
- Sprinkle with Old Bay and ground pepper.
Nutrition Facts : Calories 689.3, Fat 50.3, SaturatedFat 30, Cholesterol 467.6, Sodium 1368.1, Carbohydrate 10.8, Fiber 2, Sugar 4, Protein 49.9
SAUTEED ENDIVES (ENDIVES MEUNIERE)
Provided by Craig Claiborne And Pierre Franey
Categories side dish
Time 10m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Drain the endives well on absorbent paper towels.
- Heat two tablespoons of the butter in a heavy skillet large enough to hold the endives without crowding. Add the endives and cook, turning often so that they brown evenly all over, about five minutes.
- Transfer the endives to a warm serving dish. Melt the remaining butter in the skillet and cook it until it almost turns brown. Pour this over the endives. Sprinkle with parsley and serve.
Nutrition Facts : @context http, Calories 121, UnsaturatedFat 3 grams, Carbohydrate 4 grams, Fat 12 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 7 grams, Sodium 5 milligrams, Sugar 0 grams, TransFat 0 grams
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
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.
More about "sauteed shrimp and endive food"
RECIPES - ENDIVE
From endive.com
SAUTéED SHRIMP, ENDIVES AND ORANGES RECIPE - LA CUCINA ITALIANA
From lacucinaitaliana.com
Estimated Reading Time 40 secs
BEST SAUTéED SHRIMP - FIT FOODIE FINDS
From fitfoodiefinds.com
SAUTEED SHRIMP AND ENDIVE RECIPES
From tfrecipes.com
FOOD AND WINE'S BEST SHRIMP RECIPES
From foodandwine.com
SAUTéED BELGIAN ENDIVE HALVES - SPANGLISH SPOON
From spanglishspoon.com
SAUTEED SHRIMP AND ENDIVE RECIPE | RECIPE | ENDIVE RECIPES, …
From pinterest.com
PERFECT SAUTEED SHRIMP (REALLY!) – A COUPLE COOKS
From acouplecooks.com
SAUTEED SHRIMP AND ENDIVE RECIPES
From findrecipes.info
SAUTEED SHRIMP AND ENDIVE - MEALPLANNERPRO.COM
From mealplannerpro.com
SAUTéED SHRIMP WITH FENNEL ON BELGIAN ENDIVE LEAVES
From theglobeandmail.com
3 WAYS TO SAUTE SHRIMP - WIKIHOW
From wikihow.com
LEMONY SEARED ENDIVES RECIPE - ELI DAHLIN - FOOD & WINE
From foodandwine.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love