Braised Shrimp and Creamy Endive

Braised Shrimp and Creamy Endive
Photo by Romulo Yanes


  • 10 ounces large (21 to 25 per lb) shrimp in shell, peeled and deveined
  • ¼ cup heavy cream
  • 2 tablespoons unsalted butter
  • 1 pound Belgian endives (4 or 5)
  • 1 teaspoon sugar
  • ¾ teaspoon salt
  • 1 ½ tablespoons fresh lemon juice
  • + 1 more ingredients
    • fresh herbs

Trim endives and quarter lengthwise. Cut out and discard cores, then cut endives diagonally into 1/2-inch-wide strips. Toss with sugar, 1/2 teaspoon salt, and 1 tablespoon lemon juice in a bowl. Melt butter in a 10-inch nonstick skillet over moderately low heat and add endive mixture, tossing to ...

View full recipe at Epicurious


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