Description
This Grilled Shrimp and Endives recipe features perfectly charred Belgian endives paired with pesto-marinated shrimp grilled to juicy perfection. It’s a quick, flavorful dish ideal for a light, healthy dinner or an impressive appetizer, combining the smoky taste from the grill with vibrant, fresh pesto flavors.
Ingredients
Scale
Vegetables
- 4 to 6 Belgian Endives
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Seafood
- 1 pound shrimp, cleaned and deveined
Condiments
- 4 tablespoons pesto
Instructions
- Preheat the grill: Heat a grill to medium-high heat or a grill pan over medium-high heat until very hot to ensure a good sear on both the shrimp and the endives.
- Prepare and grill the endives: Cut the Belgian endives in half lengthwise, brush them evenly with olive oil, then sprinkle with salt and ground black pepper. Place the endives cut-side down on the grill or grill pan and cook for about 3 minutes on each side until they are slightly charred but still retain some crispness.
- Marinate the shrimp: In a bowl, combine the cleaned and deveined shrimp with the pesto, stirring until each shrimp is fully coated with the sauce to infuse them with herbaceous flavor.
- Skewer and grill the shrimp: Thread the pesto-coated shrimp onto skewers. Place the shrimp skewers on the hot grill or grill pan and cook for 1 to 2 minutes on each side, just until the shrimp turn pink and curl up, indicating they are cooked through.
- Serve: Carefully remove the shrimp from the skewers and plate them alongside the grilled endives for a colorful and appetizing presentation.
- Enjoy immediately: Serve this dish right away while warm to enjoy the full flavors and textures at their best.
Notes
- If using wooden skewers, soak them in water for 20 minutes prior to grilling to prevent burning.
- Pesto can be homemade or store-bought; using fresh basil pesto will enhance brightness.
- Belgian endives can be replaced with other grilling-friendly greens like romaine lettuce or radicchio for variation.
- Adjust salt and pepper to taste, especially if your pesto already contains salt.
- Ensure shrimp are cooked just until opaque to avoid toughness.
