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Shrimp Caesar Endive Boats


  • Total Time: 20 minutes

Ingredients

Scale
  • FOR THE DRESSING
  • 1/4 cup olive oil
  • 1/4 cup heavy cream
  • juice of 1/2 lemon
  • 1 teaspoon anchovy paste
  • 1 tablespoon dijon mustard
  • 1/2 teaspoon Worcestershire sauce
  • 1 clove garlic
  • 3 tablespoons grated parmesan cheese
  • pepper, to taste
  • FOR THE ENDIVE BOATS
  • 1/2 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

  1. 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.
  2. 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.
  3. 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.
  4. 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!
  • Prep Time: 15
  • Cook Time: 5

Nutrition

  • Serving Size: 4
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