Ingredients
| 12 |
ounces shrimp |
| 5 |
teaspoons extra-virgin olive oil |
| 3 |
teaspoons fresh lime juice |
| 1/4 |
cup fresh Italian parsley, chopped |
| 1/4 |
cup low-fat sour cream |
| 1/4 |
cup low-fat yogurt |
| 3 |
tablespoons fresh chives, chopped |
| 1/4 |
cup fresh tarragon, finely chopped |
| 2 |
tablespoons capers, drained |
| 2 |
heads Belgian endive |
Directions
- 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.
Categories
Salads
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