- 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
- 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.
- 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
- Serving Size: 4