Shrimp with caramelized endives
- Total time
- 35 min
- servings
- 4 servings
- Dish type
- Starter
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Prep
15 min
Total time
35 min
Ingredients
Ingredients
- 750 g 750 g of large shelled shrimp
- 8 8 endives
- 3 3 tablespoons of coconut milk
- 1,5 1.5 tablespoon(s) of oyster sauce
- 1,5 1.5 tablespoon(s) of sesame oil
- 9 9 strands of frayed coriander
- 1,5 1.5 small clove of garlic
- 1,5 pincée 1.5 pinch of sugar
- salt
- pepper
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Method
- 1
First wash the endives, then cut them into slices about 1.5 cm thick.
- 2
Prepare the coriander by rinsing the leaves well and drying them with absorbent paper. Peel the clove of garlic and chop it finely.
- 3
Take a first skillet and caramelize the endives with sugar over medium heat. They're going to shrink considerably.
- 4
Pour the coconut milk over the endives and let it mix for about 20 minutes, stirring occasionally.
- 5
Just before serving, heat a second skillet over high heat. Sauté the peeled shrimps in sesame oil to catch them well. Then add the oyster sauce, chopped garlic, salt and pepper, then mix well.
- 6
For dressing, spread the endives with coconut milk on the plates, place the shrimp over them harmoniously, and finish by chiseling the fresh coriander. Serve immediately while it's still hot.
Nutrition
- calories
- 285 kcal
- fatContent
- 11 g
- fiberContent
- 8 g
- sugarContent
- 6 g
- sodiumContent
- 580 mg
- proteinContent
- 32 g
- cholesterolContent
- 215 mg
- carbohydrateContent
- 18 g
- saturatedFatContent
- 4 g
- unsaturatedFatContent
- 7 g
Indicative values from the source, for the original recipe.
Source : recette-plus
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