I had shrimp in the freezer and several different elements of the winter salad in the fridge, so the inspiration recipe seemed like a perfect candidate for my usual Sunday night pantry raid dinner. I didn't see the point of adding honey or that amount of butter, and used a bit of walnut oil among my minor substitutions as I thought it would go well with the endive and escarole. This recipe paid off in the form of a truly easy, one pan dinner.
Contrary to the usual format, this is a recipe for 2 people. Feel free to add more spice by upping the quantities of adobo sauce should you so wish.
1 lb of shrimp, cleaned, tail on or off as you prefer
3 cups chopped escarole
2 chopped endives, woody ends removed
1 shallot, peeled, halved and cut into thin half moons
1 tsp walnut oil
1 Tbsp butter
1 tsp adobo sauce from a can of chilis in adobo
Salt
Whisk the walnut oil and half a teaspoon of the adobo sauce in a bowl. Add the shrimp and toss well to combine. Salt and toss again. Set aside.
Melt one teaspoon of the butter in a large skillet over medium heat. When it is melted, add the shrimp - in one layer if possible - a cook for 90 seconds. Flip the shrimp and cook for an additional minute and a half. Remove from the pan and set aside.
Add the remaining butter and adobo sauce to the juices in the pan along with the shallot. As soon as the butter has melted, stir well to combine everything. Add the greens and some additional salt and cook for 2-3 minutes until the greens are wilted.
Spoon half the greens onto each of two plates, top with half the shrimp and generously squeeze lemon juice over the top of the dish.
Inspiration recipe, here.