Endives With Shrimp Salad
Sancerre sauvignon blanc or vermentino.
Endives with shrimp salad. Endive with shrimp salad. Either serve the shrimp and endives on their own or place greens on a plate or wooden cutting board cover with olive oil and half the parmesan. Cover with plastic wrap and refrigerate up to 1 day.
Stir in shrimp and celery. Spoon 1 tablespoonful onto each endive leaf. Toss the shrimp with olive oil salt and the pepper.
Reduce heat and simmer for 5 minutes. Season with salt and pepper. Roast the shrimp for 5 to 10 minutes until pink firm and cooked through.
To serve place 1 tablespoon mixture on each endive leaf and top with additional chives. When ready to serve place 1 tablespoon of mixture on each endive leaf and top with additional chives. Spoon shrimp mixture onto bottom half of endive leaves.
Bring water wine 1 teaspoon salt and the bay leaf to a boil in a medium saucepan. Once the endives are done cooking place the shrimp in the grill pan and cook on each side for 1 to 2 minutes until shrimp are pink and curled. Cover with plastic wrap and refrigerate for up to 1 day.
Heat oven to 400 degrees f. Season with salt and pepper. 1 lb cooked shrimp finely chopped.