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Home » Recipes » Salads and Salad Dressings

Shrimp Caesar Endive Boats

Published: Sep 29, 2014 Last Updated: Sep 2023 by Lindsay This post may contain affiliate links to products I use and enjoy. 2 Comments

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I adore Caesar dressing, and I make it a lot for catering and life and Mondays.  Especially now that Jay is a vegetarian-who-only-eats-animals-without-faces and also LOVES shrimp, this was a super great one to make this weekend.  

It's my standard Caesar dressing, but instead of romaine lettuce like you'd expect, we went with endive, which is bitter and sexy and really sturdy, which I love for lettuce wraps.  ALSO, it's smaller than romaine leaves, and I like having smaller things for pick-up salads like this.  

So, there.  

Let's make boats.  You need shrimp, lemon, grated parm, and endive.  Then for the dressing we have olive oil, dijon mustard, Worcestershire sauce, more parm, garlic, anchovy paste, heavy cream, and pepper.  I don't use raw egg in my dressing, but you could sub an egg yolk for the heavy cream - up to you!   Also, about the parm:  I have two kinds because I'm spoiled.  These two kinds are actually two of THREE kinds of parm I keep in my fridge on the reg for different things.  You could totally just use regular grated parm and call it a day.  Seriously.  I'm out of control.  IMG_3553

Let's make the shrimp first.  Use any size shrimp you like, but cut it into small chunks while you preheat a skillet with olive oil to medium-high heat.  IMG_3555

When the oil is super hot, add the shrimp. IMG_3558 

Let the shrimp cook for 1 minute without moving it at all.  It should sizzle!  Then, zest the lemon directly over the shrimp.  IMG_3559

Sprinkle on some parmesan, too.  Just a little bit.  IMG_3560

Now, stir the shrimp for just another minute or so until the parmesan browns just a bit.  IMG_3561

Take the shrimp out of the pan, and set it aside until you're ready to build the boats.  Also, spoiler alert!  This makeshift crust is great on any seafood, chicken, WHATEVER that you like to cook quickly in a hot skillet.  Seriously.  Legit.  IMG_3562

Now, onto the dressing.  I make mine in this little food processor, but you could use a blender or even a whisk!  IMG_3557

Juice half of the cut lemon in with the other dressing ingredients, then whir away.  Taste the dressing and add anything you think it needs.  The measurements below are just a guide - add more of anything you'd like once you taste the first run.  IMG_3563

Now, we build!  Just separate the endive leaves gently, add in a bit of the shrimp mixture, drizzle over some dressing, and add parm + parsley if you feel like it.  I do just a tiny bit of dressing at first, then serve extra on the side in case folks want to add a little bit more.  IMG_3567

These are gorgeous, and very simple.  I love using shrimp in appetizers because they cook so quickly, and you can make the dressing a few days in advance to save even more time.  IMG_3565

Party, appetizer for dinner, lunch, snack....these are all-the-time food.  Enjoy!IMG_3578

 

Recipe

Shrimp Caesar Endive Boats

Lindsay Howerton-Hastings
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Prep Time 15 minutes mins
Cook Time 5 minutes mins

Ingredients
  

  • FOR THE DRESSING
  • ¼ cup olive oil
  • ¼ cup heavy cream
  • juice of ½ lemon
  • 1 teaspoon anchovy paste
  • 1 tablespoon dijon mustard
  • ½ teaspoon Worcestershire sauce
  • 1 clove garlic
  • 3 tablespoons grated parmesan cheese
  • pepper to taste
  • FOR THE ENDIVE BOATS
  • ½ pound shrimp any size, peeled, deveined, and roughly chopped
  • 1 tablespoon grated parmesan cheese plus extra for topping
  • zest of 1 lemon
  • Caesar dressing from recipe above or your favorite kind
  • 1 small head endive leaves gently separated

Instructions
 

  • For the dressing, combine all ingredients in a blender or food processor until smooth. Taste, and add more lemon juice, parm, or pepper to your taste.
  • Preheat a skillet with a drizzle of oil over medium-high heat. When the oil is very hot, add the shrimp in a single layer and let sit for 1 minute. Then, sprinkle the parmesan and lemon zest over all the shrimp. Toss for 1 or 2 minutes more until the shrimp is cooked through and the parmesan is slightly browned, then remove from the heat.
  • To assemble the shrimp boats, spoon a bit of shrimp into each of the endive leaves, then top with a drizzle of dressing and some extra parm. Serve immediately.
  • Enjoy!

Notes

  • I use two kinds of parm for this: grated jarred stuff for the dressing and shrimp, then fancy stuff for shredding over top of the boats. Just use one kind if that's all you have!

Nutrition

Serving: 4g
Tried this recipe?Let me know how it was!

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Reader Interactions

Comments

  1. ShrimpInPants (@ShrimpInPants)

    September 30, 2014 at 2:38 pm

    Did you just group shrimp with the "animals without faces"? I'm sick of being marginalized.

    Reply
    • funnyloveblog

      September 30, 2014 at 3:01 pm

      I may have done that. I don't make the rules!

      Reply

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Image of Lindsay Howerton-Hastings smiling sitting on dark gray couch wearing chambray blue shirt.

Hi! I'm Lindsay. I'm a maternal mental health therapist, a recipe developer, food writer, and taker of all kinds of pictures. Thank you so much for being here! This blog is about how to take care of yourself and your people without taking anything too seriously.

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