Warm Shrimp And Escarole Salad
This vibrant shrimp and escarole dish is bursting with flavor from savory anchovies, zesty capers, and fresh radishes. The shrimp are cooked to tender perfection, while the escarole provides a satisfyingly hearty base. Finished off with a sprinkle of Parmesan and a squeeze of lemon juice, this dish is a delightful balance of salty, tangy, and fresh flavors that will surely delight your taste buds.
— Constant Cookbook
Ingredients
- 2 olive oil
- 1 unsalted butter
- 2 anchovy fillets packed in oil, drained
- 2 large garlic cloves, finely chopped
- 2 drained capers, chopped
- 8 radishes, trimmed, quartered
- 1 1/4 large shrimp, peeled, deveined
- 1 head of escarole, torn into large pieces (about 10 cups)
- 3 finely grated Parmesan
- 1 fresh lemon juice
- Kosher salt, freshly ground pepper
Instructions
- Heat oil and butter in a large skillet over medium heat. Add anchovies and cook, mashing with the back of a spoon, until anchovies dissolve and a paste forms, about 3 minutes. Add garlic and capers; cook, stirring constantly, until garlic is fragrant but not brown, about 1 minute.
- Increase heat to medium-high. Add radishes and cook, tossing often, until crisp-tender, about 3 minutes. Add shrimp; cook, tossing occasionally, until just cooked through, about 4 minutes.
- Add half of escarole and toss until beginning to wilt, about 1 minute. Add remaining escarole and toss until wilted, about 1 minute more. Remove from heat.
- Add Parmesan and lemon juice. Season with salt and pepper; toss to combine.
Yield
4 servings
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