8 endives,
sliced in 1/2 inch slices (discard core end)
Marinate the halved endives
in the flavoured olive oil for 5 minutes and grill on a medium BBQ fire.
Heat the butter in a large non-stick skillet; add sliced endives and
green onions, sauté on high heat for 1 minute; add garlic, prawns and
cream. Cook another 2 minutes or until prawns are cooked but endive is
still a little al dente. Add chopped tomatoes, season with salt and
pepper and sauté for 30 seconds.
Divide between 4 warm
plates, sprinkle with parsley, and garnish with grilled endive halves.
SERVINGS: 4
servings
1 lb.
prawns, peeled and deveined
4 medium
tomatoes, peeled, seeded & chopped
4 Tbsp.
minced fresh parsley
6 green
onions, chopped
1 small
garlic clove, minced
2 Tbsp.
butter
1/2 cup
heavy cream (optional)
4 baby white
endives, sliced in half lengthwise
As Needed:
olive oil, minced herbs (sage, rosemary, oregano, etc.), salt, pepper &
lemon juice
