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The mix of chicory greens creates layers of textures and flavors from mild to somewhat bitter. It's a great combo with the sweet shrimp and big hit of lemon.

This Story Originally Appeared On sunset.com

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Credit: Iain Bagwell; Styling: Karen Shinto

Recipe Summary test

total:
30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Toss shrimp, garlic, thyme, 1/2 tsp. salt, and 1 tbsp. oil in a medium bowl to coat.

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  • Heat a large frying pan over high heat. Add 1 tsp. oil and about one-quarter of chicories; cook, stirring frequently with tongs, until just beginning to wilt, about 30 seconds (greens will continue to wilt as they stand). Transfer to a large bowl. Cook remaining chicories the same way, adding about 1 tsp. oil per batch.

  • Meanwhile, whisk together 4 tbsp. oil and 1/2 tsp. salt, the parsley, zest, and juice in a small bowl.

  • Reduce heat under pan to medium-high. Add shrimp and cook, turning occasionally with tongs, until shrimp are cooked through, about 2 minutes. Add beans and chicories and cook until warm, about 2 minutes. Transfer to a bowl and toss with two-thirds of lemon dressing. Serve with remaining dressing on the side.

Nutrition Facts

424 calories; calories from fat 55%; protein 30g; fat 27g; saturated fat 4g; carbohydrates 20g; fiber 8.9g; sodium 773mg; cholesterol 172mg.
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