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Warm Shrimp-caper Salad with Scallions From Italian Cooking and Living, June/July 2005
1 tablespoon extra-virgin olive oil, plus extra
1 bunch scallions, chopped
1 pound medium shrimp, peeled and deveined (tails left intact)
1⁄4 cup capers packed in brine, rinsed
salt and freshly ground pepper
juice of 1⁄2 lemon
1 pound curly endive
In a skillet over medium-high heat, warm 1 tablespoon of olive oil. Add the scallions, and sauté for about 2 minutes. Add the shrimp and capers, and season with salt and pepper. Sauté, stirring, until the shrimp turn pink. Deglaze with the lemon juice, toss, and remove from the heat. Distribute the curly endive among individual salad bowls. Arrange the shrimp, scallions and capers on top, and drizzle with olive oil and the pan juices. Serves 4
Copyright © 2006, Italian Cooking and Living. All rights reserved.
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