Braised Shrimp and Creamy Endive

1. 1

   Trim endives and quarter lengthwise.

2. 2

   Cut out and discard cores, then cut endives diagonally into 1/2-inch-wide strips.

3. 3

   Toss with sugar, 1/2 teaspoon salt, and 1 tablespoon lemon juice in a bowl.

4. 4

   Melt butter in a 10-inch nonstick skillet over moderately low heat and add endive mixture, tossing to coat.

5. 5

   Cook, covered, stirring occasionally, until endive is tender, 10 to 12 minutes.

6. 6

   While endive is cooking, toss shrimp with remaining 1/4 teaspoon salt and 1/2 tablespoon lemon juice in a bowl.

7. 7

   When endive is tender, increase heat to moderate and cook, uncovered, stirring, until juices are evaporated, about 2 minutes.

8. 8

   Stir in cream and simmer 1 minute.

9. 9

   Scatter shrimp over endive and cook, covered, over low heat, without stirring, until shrimp are just cooked through, 3 to 5 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.