Name: Warm Shrimp and Escarole Salad
Cook time: 20 minutes
Total time: 20 minutes
Yield: Makes 4 servings
Ingredients: 2 tablespoons olive oil; 1 tablespoon unsalted butter; 2 anchovy fillets packed in oil, drained; 2 large garlic cloves, finely chopped; 2 tablespoons drained capers, chopped; 8 radishes, trimmed, quartered; 1 1/4 pounds large shrimp, peeled, deveined; 1 head of escarole, torn into large pieces (about 10 cups); 3 tablespoons finely grated Parmesan; 1 tablespoon fresh lemon juice; Kosher salt, freshly ground pepper

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Photo by Brian W. Ferry

Active Time
20 minutes
Total Time
20 minutes

Hearty escarole maintains its volume when cooked, which makes it a great choice for a quick sauté.

Ingredients

Makes 4 servings

2 tablespoons olive oil

1 tablespoon unsalted butter

2 anchovy fillets packed in oil, drained

2 large garlic cloves, finely chopped

2 tablespoons drained capers, chopped

8 radishes, trimmed, quartered

1 1/4 pounds large shrimp, peeled, deveined

1 head of escarole, torn into large pieces (about 10 cups)

3 tablespoons finely grated Parmesan

1 tablespoon fresh lemon juice

Kosher salt, freshly ground pepper

Preparation

Step 1
Heat oil and butter in a large skillet over medium heat. Add anchovies and cook, mashing with the back of a spoon, until anchovies dissolve and a paste forms, about 3 minutes. Add garlic and capers; cook, stirring constantly, until garlic is fragrant but not brown, about 1 minute.
Step 2
Increase heat to medium-high. Add radishes and cook, tossing often, until crisp-tender, about 3 minutes. Add shrimp; cook, tossing occasionally, until just cooked through, about 4 minutes.
Step 3
Add half of escarole and toss until beginning to wilt, about 1 minute. Add remaining escarole and toss until wilted, about 1 minute more. Remove from heat.
Step 4
Add Parmesan and lemon juice. Season with salt and pepper; toss to combine.

Nutrition Per Serving

Per serving: 300 calories

14 g fat

4 g fiber

#### Nutritional analysis provided by Bon Appétit

Leave a Review

Reviews (26)

Delicious melding of flavors! Fast and easy prep.
- ebazazi5620
- Connecticut
- 6/9/2018
Wonderful Spring salad. I used a combination of kale, spinach and Swiss chard and it was delicious. I made some garlic bread and sprinkled it with Parmesan which gave the salad a nice crunch. I used 2 tsp anchovy paste, but thought it could handle a bit more.
- lorriejo
- WI
- 5/15/2018
I think pretty good as is. Adding anchovies and toasted pine nuts makes it a bit better. Also used kale and didn't cook the radishes - sliced them very thin for a bit more crunch.
- Anonymous
- 10/26/2017
This is my new favorite salad! I love the cooked radishes, but after a couple of times I've decided to cook them a little longer before throwing the shrimp in. They get a little softer and more caramelized. Also used fresh shaved parmasean & liked it better.
- pinehurstcook
- Little Rock, AR
- 1/18/2017
I had low expectations going into this recipe and I coudn't have been more wrong. It was delicious and fast AND easy. I used a pound of shrimp which was more than enough. I used a head of escarole and I wished I'd added more.
- 4lakescook
- Madison, WI
- 1/30/2016
Very Good and easy to prepare. Wish I had seen the review that recommended the crushed reds. Used on the leftovers much improved.
- billwalker3
- WI
- 1/27/2016
Made this last night, it was great. Very easy! I used spinach instead of escarole (did not have any). Using some of the advice of the other reviewers, I added some red pepper flakes and about 1/4 cup white wine. And 2T anchovy paste rather than the real thing. Was great.
- xubie
- Alton, NH
- 1/27/2016
This was very good. I read the reviews and used a few of the suggestions including using 2 tablespoons of anchovy paste instead of anchovies since I had that on hand as well as olives instead of capers because I don't like capers. I added about 1/4 cup of white wine (savingon blanc) and a shake or two of red pepper flakes. Served it with crusty olive bread and a hard cheese and paired with a good Cabernet and it made a lovely and easy to prepare dinner. The radishes were so delicious cooked!
- kfallon1
- Williamsburg, VA
- 1/21/2016
I feel like this is actually a 3.5-star recipe, but didn't want it to slip in the ratings because it's still quite good. I made it as written except used anchovy paste, added red pepper flakes, subbed kalamata olives for capers and put the escarole in just moments after the shrimp (so the shrimp didn't overcook). I wish I had gone with my instincts and thrown in some white wine -- I think that would've added what seemed to be a missing element in this recipe. (Oh, and I'm not sure the cooked radishes did much for this dish -- the flavor, after cooking, was so mild it didn't really add to the dish. Would rather have thrown in some artichokes.)
- Anonymous
- washington dc
- 12/7/2014
This was delicious. I loved the cooked radishes. I never had that before. I agree with other reviews about putting the cooked shrimp at the vey end so they don't become tough. It was fast too. I will do this one again.
- lewmar
- New Joisey
- 12/6/2014
What to do? I don't like anchovies. Would I miss them? Would the addition of the marinated artichoke hearts suffice?
- marysmiles
- Media, PA
- 12/3/2014
I use large precooked shrimp, which I can add at the end of cooking time and just heat through.
- desmma
- Waterloo, IA
- 12/3/2014
Loved it! We also used anchovy paste for the anchovies and added red pepper flakes.
- murielcart
- Dallas, TX
- 1/11/2014
This was really tasty. Made as written except substituted 2 tablespoons of anchovy paste for the anchovies. Really savory - it reminded me of Bagna Cauda. My husband loved the sauteed radishes - he even commented "radishes are so good cooked! Are they expensive? We should eat them every day!"
- kiersanotz
- Lake Minnetonka, MN
- 3/21/2013
I made this for dinner tonight. It's good. Not exciting, just good, which is why I gave it three rather than four forks. I think I personally would have liked the addition of a few hot pepper flakes at the garlic/caper stage. Following other reviewers' advice, I added the escarole when the shrimp were half-cooked and that worked perfectly. Otherwise, followed this recipe exactly. To those afraid of cooked radishes - they're delicious. Try them!
- katewawa
- San Francisco, CA
- 3/12/2013