Active Time

　　45 min

　　Total Time

　　45 min

　　Active time: 45 min Start to finish: 45 min

　　

Ingredients

Makes 2 servings

　　1 lb Belgian endives (4 or 5)

　　1 teaspoon sugar

　　3/4 teaspoon salt

　　1 1/2 tablespoons fresh lemon juice

　　2 tablespoons unsalted butter

　　10 oz large (21 to 25 per lb) shrimp in shell, peeled and deveined

　　1/4 cup heavy cream

　　Garnish: chopped fresh herbs

　　

Step 1

Trim endives and quarter lengthwise. Cut out and discard cores, then cut endives diagonally into 1/2-inch-wide strips. Toss with sugar, 1/2 teaspoon salt, and 1 tablespoon lemon juice in a bowl.

　　

Step 2

Melt butter in a 10-inch nonstick skillet over moderately low heat and add endive mixture, tossing to coat. Cook, covered, stirring occasionally, until endive is tender, 10 to 12 minutes.

　　

Step 3

While endive is cooking, toss shrimp with remaining 1/4 teaspoon salt and 1/2 tablespoon lemon juice in a bowl.

　　

Step 4

When endive is tender, increase heat to moderate and cook, uncovered, stirring, until juices are evaporated, about 2 minutes. Stir in cream and simmer 1 minute.

　　

Step 5

Scatter shrimp over endive and cook, covered, over low heat, without stirring, until shrimp are just cooked through, 3 to 5 minutes.