Seared Shrimp In Endive Leaves With Parsley Sauce

Total Time: 12 mins Preparation Time: 2 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 12 ounces uncooked shrimp, peeled and de-veined
• 5 teaspoons extra virgin olive oil
• salt & freshly ground black pepper
• 3 teaspoons fresh lime juice
• 1/4 cup lightly packed fresh italian parsley
• 1/4 cup low-fat sour cream
• 1/4 cup low-fat plain yogurt
• 3 tablespoons chopped fresh chives
• 1/4 cup finely chopped tarragon or 1 tablespoon finely chopped fresh thyme
• 2 tablespoons drained capers
• 2 heads belgian endive

Recipe

• 1 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.
• 2 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.
• 3 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.