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Sauteed Shrimp and Endive

If you like, you can substitute large (sea) scallops for the medium shrimp in this recipe.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, April 2004


  • 3 tablespoons olive oil
  • 1 1/2 pounds medium shrimp, peeled and deveined
  • Coarse salt and ground pepper
  • 1 1/2 pounds endive (5 to 6 heads), sliced crosswise 1 inch thick
  • 1/2 cup dry white wine (optional)
  • 2 tablespoons coarsely chopped fresh parsley
  • Lemon wedges, for serving (optional)


  1. Heat 2 tablespoons oil in a large skillet over high heat. Season shrimp generously with salt and pepper. Add to skillet; cook, tossing frequently, until just opaque throughout, 4 to 5 minutes. Remove shrimp.

  2. Add remaining tablespoon oil to skillet; add endive, and season with salt and pepper. Cook over high heat just until endive begins to soften, 2 to 3 minutes. Add wine (if using); cook until syrupy, 3 to 4 minutes.

  3. Return shrimp to skillet. Add parsley, and toss until shrimp is heated through, about 1 minute. Serve with lemon wedges, if desired.

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