Warm Shrimp, Fennel, & Endive Salad


Cheers to food!  Double cheers to creating good food with no plan, using what’s left in the fridge.  Triple cheers to loving your creation.  Need I say more?

Warm Shrimp, Fennel, & Endive Salad

Warm Shrimp, Fennel, & Endive Salad

A filling salad of shrimp, fennel, endive, lemon juice, parsley, and white wine. Oh and bacon. Never forget the bacon!


  • 1 lb shrimp
  • 3 garlic cloves, minced
  • s&p
  • olive oil
  • 5 slices bacon
  • 1 medium onion, chopped
  • 1 large fennel bulb, sliced thin
  • pint baby heirloom tomatoes, chopped (substitute cherry)
  • 1/4 cup dry white wine, pinot grigio
  • 1 lemon, zest and juice
  • 1/4 cup chopped parsley
  • 3 large endive, chopped
  • 2 oz smoked goat cheese


  1. A few hours before cooking peel and devein shrimp. Season with s&p and place in a glass container. Prepare garlic and mix in with shrimp. Cover and refrigerate.
  2. At cooking time - cook bacon over low heat to render out fat. Once done remove from pan and set on a plate.
  3. In a large saute pan add a bit of olive oil over medium high heat. Once warm add the garlic shrimp and cook a few minutes until just cooked through. Remove from pan and set aside.
  4. Add a bit more olive oil to the pan and lower the heat to medium. Add the onion and cook for 3 minutes, until it starts to sweat. Stir in the fennel and continue to cook another 6-8 minutes until close to being tender crisp.
  5. Stir in the chopped tomatoes, white wine, lemon zest, and lemon juice. Season with s&p and let the wine cook off and tomatoes soften 3-5 minutes.
  6. Stir in the shrimp, parsley, and endive (reserve a tablespoon or so of chopped parsley). Just heat through and wilt the endive. Crumble bacon (reserving a tablespoon or so), and toss into the dish.
  7. Top with chopped/crumbled smoked goat cheese, reserved parsley and bacon crumbles.


This dish would be great over pasta if you are interested in upping the carbs! I love goat cheese but a great substitute would be mozzarella, smoked mozzarella, or fresh grated pecorino romano.



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