Shellfish in Endive Recipe


Difficulty LevelEasyHealth IndexHealthy
MethodMain Ingredient
Interest Group


 Red bell pepper1⁄2 , seeded and diced
 Scallions2 , thinly sliced
 Chopped fresh cilantro1 Tablespoon
 Crushed red pepper1⁄8 Teaspoon
 Dry white wine1⁄2 Cup (8 tbs)
 Bay leaf1
 Water1 Cup (16 tbs)
 Shrimp1⁄4 Pound, peeled, deveined, and diced
 Bay scallops1⁄4 Pound
 Salt1⁄4 Teaspoon
 Limes2 , juiced
 Belgian endive leaves12 Large


1. Combine the bell pepper, scallions, cilantro, and crushed red pepper in a bowl. Set aside.
2. Combine the wine, bay leaf, and the water in a medium saucepan; boil 3 minutes. Reduce the heat and add the shrimp and scallops; simmer until the shrimp turn bright pink, about 1 minute. Drain, discarding the bay leaf, and add the seafood to the pepper mixture. Stir in the salt, then mix in the lime juice. Spoon into the endive leaves.