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Citrus shrimp with endives

Citrus shrimp with endives from Christian Bégin

Main course | Easy | 35 minutes
Main course
Easy
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Recipe details

Ingredients

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Wine Advice

Morgan Hill Marlbor White Wine

Fruity and vibrant We loved the exotic grapefruit, kiwi, and pineapple aromas of this celebrated New Zealand wine. Ideal for a before-dinner drink, it perfectly blends an intense fruity nose with fresh acidity, a match made in heaven for Christian Bégin’s shrimp.

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Directions

  1. Preheat oven to 160°C (325°F).
  2. Heat 5 mL (1 tsp.) toasted sesame oil in a cast iron skillet over high heat and add butter to melt. Place endive halves in skillet, cut side down, to grill and blacken, about 5 minutes. Once endives are blackened, turn them over and season with salt and pepper to taste.
  3. Sprinkle endives with citrus juice, and bake in oven for 5 to 10 minutes.
  4. In the meantime, heat 5 mL (1 tsp.) toasted sesame oil and 15 mL (1 tbsp.) coconut oil in a wok over high heat. Quickly sauté shrimp, for 1 or 2 minutes.
  5. Add mirin, fish sauce, and sweetened chili sauce to shrimp, and cook until golden and done through, about 2 to 3 minutes.
  6. (Cook prawns 3 to 5 minutes longer).
  7. Before the final minute of cooking shrimp, add citrus segments and white part of green onions.
  8. Once shrimp are cooked, scatter on chopped green onion stalks, add a little pepper, and divide equally among 4 plates.
  9. Garnish with lime zest, if desired, and serve with 3 half endives per plate and toasted naan bread.

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