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Shrimp Endive Leaves

Shrimp Endive Leaves



  • 2 garlic cloves, smashed, plus 1/2 teaspoon minced garlic

  • 1 lb. large shrimp, shelled and deveined

  • 1/4 C fresh lemon juice

  • salt and freshly ground pepper

  • 6 T olive oil

  • 2 T finely chopped basil

  • 2 T chopped celery leaves

  • 1 Scallion, halved lengthwise and thinly slized crosswise

  • 3 large belgian endives, leaves separated


  1. Bring a saucepan of salted water to a boil with the smashed garlic. Add the shrimp and cook until opaque, about 2 minutes. Drain and let cool; discard garlic.

  2. In a large bowl, whisk the lemon juice with the minced garlic, 1/2 teaspoon of salt and a generous pinch of pepper. Whisk in the olive oil, then stir in the basil, celery leaves and scallion.

  3. Coarsely chop the shrimp and add to the dressing. Season with salt and pepper and toss to coat.

  4. spoon in endive leaves

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This is a recipe by Melissa Clark I originally saw in Food & Wine magazine years ago. Her original recipe includes nuts and nut oils, but I like the brightness without the nuts.