2 heads Belgian endive, separated into leaves (about 1/2 pound)
How to Make It
Combine the first 6 ingredients in a medium saucepan, and bring to a boil. Cook 5 minutes. Add shrimp, and cook for 3 minutes or until shrimp are done. Drain liquid, discarding solids. Peel and devein shrimp.
Steam snow peas, covered, 3 minutes or until tender. Combine shrimp, snow peas, chives, and Tarragon Dressing in a large bowl. Serve on endive-lined plates.
There are two really good things about this recipe: the method for cooking the shrimp with a small amount of flavor-infused water, and the Tarragon Dressing. I love tarragon, so I ended up using a full teaspoon of dried tarragon, and I subbed rice vinegar since that's what I had. Also, I cooked the shrimp and the snow peas for only 2 min each... 3 min would have made both overdone. I served over steamed white rice instead of the endive, and it still only made 2 entree servings. Next time I would either double the shrimp or halve the snow peas, and I would dice both of them. I might also double the sauce. However, the essential flavors are really great... even my picky boyfriend liked it, and with the adjustments I will definitely make again.
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