Fresh Herb Shrimp in Endive

 


Shrimp

1 lb. raw shrimp, peeled and deveined

1 Tbs. extra virgin olive oil

1/2 tsp. salt 

1/4 tsp. pepper

2 Tbs. fresh squeezed lime juice


Fresh herb mixture

1/2 cup sour cream

2 Tbs. mayonnaise

1 Tbs. fresh lime juice

1 Tbs. chopped fresh tarragon

2 Tbs. chopped fresh parsley

salt and pepper to taste

2 medium size endive,  rinsed and leaves pulled apart


Heat oven to 400 degrees.

Line a baking sheet with foil.

Toss peeled and deveined shrimp with salt and pepper.

Roast shrimp in the oven for 6-8 minutes until pink and firm.

Once shrimp are done, toss shrimp with the fresh lime juice while it is still warm.

Cool shrimp in the refrigerator while you make the fresh herb mixture.

In a large bowl, mix together sour cream, mayonnaise, lime juice, tarragon, parsley, salt and pepper.  Make sure mixture is well combined.

Take cooled shrimp out of the refrigerator and chop into bite size pieces. Put shrimp into the fresh herb mixture and stir to combine.  Adjust seasoning if needed.

Fill each endive with a spoonful of shrimp mixture and serve immediately.




Recipe courtesy of: Leslie Dabney, The Vineyard Mom

@thevineyardmomliving on IG

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