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Seared Shrimp In Endive Leaves With Parsley Sauce

Seared Shrimp In Endive Leaves With Parsley Sauce is built on Extra Virgin Olive Oil, Fresh Lime Juice, Low Fat Sour Cream, Low Fat Yogurt, and Fresh Chives. Serves 6. Scale it up or down for the number of people at the table.

Ingredients

• 5 tsp
• 3 tsp
• 1/4 cup
• 1/4 cup
• 1/4 cup
• 3 tbsp
• 1/4 cup

Method (preview)

1. 1

   Toss the shrimp with 3 teaspoons of oil in a large bowl to coat.

2. 2

   Sprinkle with salt and pepper.

3. 3

   Heat a heavy large non-stick skillet over medium-high heat.

4. 4

   Saute the shrimp until they are just cooked through or pink, about 1 1/2 minutes per side.

5. 5

   Transfer the shrimp to a plate and toss with 1 teaspoon lime juice.

6. 6

   Cool completely.

7. 7

   Cut the shrimp into small cubes.

8. 8

   Blend the parsley, sour cream, yogurt, and remaining 2 teaspoons lime juice in a food processor until the parsley is finely chopped.

9. 9

   Season the sauce, to taste, with salt and pepper.

10. 10

    Toss the shrimp with the chives, tarragon, capers, and remaining 2 teaspoons of oil in a large bowl to coat.

11. 11

    Season the salad, to taste, with salt and pepper.

12. 12

    Separate the endive leaves and arrange on a platter.

13. 13

    Spoon about 1 generous tablespoon of the shrimp salad atop each leaf.

14. 14

    Drizzle the parsley sauce over the salad and serve immediately.