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Shrimp Caesar Endive Boats
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Description
These are gorgeous and very simple. I love using shrimp in appetizers because they cook so quickly. You can make the dressing a few days in advance to save even more time.
Ingredients
- FOR THE DRESSING:
- ¼ cups Olive Oil
- ¼ cups Heavy Cream
- ½ Lemon, Juiced
- 1 teaspoon Anchovy Paste
- 1 Tablespoon Dijon Mustard
- ½ teaspoons Worcestershire Sauce
- 1 clove Garlic
- 3 Tablespoons Grated Parmesan Cheese
- Pepper To Taste
- FOR THE ENDIVE BOATS:
- 1 Tablespoon Olive Oil
- ½ pounds Shrimp, Any Size, Peeled, Deveined, And Roughly Chopped
- 1 Tablespoon Grated Parmesan Cheese, Plus Extra For Topping
- 1 Lemon, Zested
- 1 head Endive, Leaves Gently Separated
Preparation
For the dressing:
Combine all ingredients in a blender or food processor and pulse until smooth. Taste, and add more lemon juice, Parmesan or pepper to your taste.
Preheat a skillet with the oil over medium-high heat. When the oil is very hot, add the shrimp in a single layer and let it 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. 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 Parmesan. Serve immediately. Enjoy!
Note: I use two kinds of Parmesan 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!
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