Hearty escarole maintains its volume when cooked, which makes it a great choice for a quick sauté with shrimp.
Recipe information
Total Time
20 minutes
Yield
4 Servings
Ingredients
2
1
2
2
2
8
1
1
3
1
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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.