Warm Shrimp and Escarole Salad

Name: Warm Shrimp and Escarole Salad
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Global
Ingredients: 2 fillets anchovy fillets packed in oil, drained; 2 Tbsps drained capers, chopped; 2 liters head of escarole, torn into large pieces (about; 2 larges garlic cloves, finely chopped; 4 servings Kosher salt, freshly ground pepper; 1 Tbsp fresh lemon juice; 2 Tbsps olive oil; 3 Tbsps finely grated Parmesan; 8 radishes, trimmed, quartered; 567 grams shrimp, peeled, deveined; 1 Tbsp unsalted butter

Warm Shrimp and Escarole Salad might be just the main course you are searching for. This recipe serves 4. One serving contains 273 calories, 33g of protein, and 13g of fat. Head to the store and pick up lemon juice, shrimp, olive oil, and a few other things to make it today. From preparation to the plate, this recipe takes around 20 minutes. It is a good option if you're following a gluten free, primal, and pescatarian diet.

Instructions

Heat oil and butter in a large skillet overmedium heat.

Ingredients you will need

Butter

Cooking Oil

Equipment you will use

Frying Pan

Add anchovies and cook,mashing with the back of a spoon, untilanchovies dissolve and a paste forms,about 3 minutes.

Ingredients you will need

Anchovies

Add garlic and capers;cook, stirring constantly, until garlicis fragrant but not brown, about 1 minute.

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Capers

Garlic

Increase heat to medium-high.

Addradishes and cook, tossing often, untilcrisp-tender, about 3 minutes.

Add shrimp;cook, tossing occasionally, until justcooked through, about 4 minutes.

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Shrimp

Add half of escarole and toss untilbeginning to wilt, about 1 minute.

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Escarole

Addremaining escarole and toss until wilted,about 1 minute more.

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Escarole

Remove from heat.

Add Parmesan and lemon juice. Seasonwith salt and pepper; toss to combine.

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Salt And Pepper

Lemon Juice

Parmesan

Per serving: 300 calories, 14 g fat, 4 g fiber

Bon Appétit

Equipment

Frying Pan

Ingredients

Servings:

2fillets

anchovy fillets packed in oil, drained 2Tbsps

drained capers, chopped 2liters

head of escarole, torn into large pieces (about 2larges

garlic cloves, finely chopped 4servings

Kosher salt, freshly ground pepper 1Tbsp

fresh lemon juice 2Tbsps

olive oil 3Tbsps

finely grated Parmesan 8

radishes, trimmed, quartered 567grams

shrimp, peeled, deveined 1Tbsp

unsalted butter

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Pinot Grigio, Riesling, and Sauvignon Blanc are my top picks for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The GIFFT by Kathie Lee Gifford Pinot Grigio with a 4.8 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.