Colossal Shrimp with Caramelized Endives and Endive Foam

posted: 06/30/10
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Colossal Shrimp with Caramelized Endives and Endive Foam


For the caramelized endives:

  • 2 endives (about 4 ounces each)
  • 2 teaspoons honey
  • 2 tablespoons unsalted butter
  • Sea salt and freshly ground black pepper, to taste
  • 4 ounces endive trimmings
  • 1 tablespoon butter
  • 1 teaspoon sugar
  • 1 teaspoon honey
  • 1 cup fish stock
  • 1/2 cup whipping cream
  • Sea salt and freshly ground black pepper, to taste
  • 4 tablespoons unsalted butter
  • 24 colossal shrimp (about 2 pounds), peeled and deveined
  • Sea salt and freshly ground black pepper, to taste
  • 4 tablespoons fresh lemon juice
  • 2 tablespoons chopped fresh flat leaf parsley


  1. Bring a large saucepan of water to 140 ?F/60?C, or just below a simmer, over medium-high heat. Decrease the heat to low so that water does not simmer but remains hot. Add the endive and cook for 2 hours, or until the endives are tender and no longer bitter. Drain the endives and allow to cool.
  2. Just before serving, cut the endives in half lengthwise and drizzle each half with 1 teaspoon of honey.
  3. In a heavy large saut? pan, melt 2 tablespoons of butter over medium-high heat. Place the endives in the pan cut side down and cook for 4 minutes, or until golden brown. Turn the endives and cook for 1 minute longer. Sprinkle to taste with salt and pepper.
  1. In another large heavy saucepan, melt the butter over medium-high heat until pale golden, about 1 minute. Add the endive, sugar and honey, and saut? for 8 minutes, or until the endive is soft and the honey and sugar have formed a golden brown sauce. Add the stock and simmer for 10 minutes, or until reduced by half. Add the cream and bring to a near simmer.
  2. Remove the saucepan from the heat and allow the sauce to cool slightly. Transfer the sauce to a blender and blend until smooth. Pass the sauce through a fine-meshed sieve and into a small saucepan. Reheat the sauce over medium heat. Season the sauce to taste with salt and pepper.
  3. Meanwhile, in a separate large non-stick saut? pan, melt 1 tablespoon of butter over high heat. Add 12 shrimp and saut? 1 minute per side. Season prawns with sea salt and black pepper. Add 2 tablespoons of lemon juice, 1 tablespoon of parsley and 1 tablespoon of butter, and toss to coat until the juice evaporates and the shrimp are cooked through, about 1 minute longer.
  4. Transfer the shrimp to plates. Tent with foil to keep warm. Repeat with the remaining butter, shrimp, lemon juice and parsley.
  5. Interlock 2 shrimp and arrange 3 interlocked shrimp bundles on each of 4 plates. Place the caramelized endive cut side up alongside the shrimp on the plates.
  6. Using an immersion hand blender, blend the warm endive sauce to form a foamy consistency. Drizzle the foamy sauce over and around the shrimps and serve.
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