Quick, easy, non traditional: shrimp and escarole "salad

Annalena puts "salad" in quotes, ragazzi, because she is not sure that she considers this salad, even if it is called a "warm" salad.  She puts this up though, because it is a good dish and it gives us a chance to consider options.  Because this recipe, carini, is replete with things you can switch, leave out, add, etc.  And we will go over all of that.

Annalena's fans know that she loves escarole (shkarol as she called it as a bambino), so any recipe featuring this is going to get a look.   And during the winter, put in shrimp, and she's there (winter, because the local fish choices are limited, so shrimp is her "go to" protein).    But again, if you allergic to shellfish, she will give you an option. An easy one.      And for those who look at this kind of thing, with the shrimp, the total calories, in the WHOLE dish, are 1200.  So consider that as you serve it for 2,3, or 4  (Annalena thinks that three servings is right here.  So a 400 calorie dish).

We begin with our escarole.    Now, how big a head?  (Oh, so many answers there).  Let's say one about a pound, maybe a bit more.  Separate the leaves, and tear them into irregular pieces.  Ultimately, you will want about ten cups of raw green, which will cook down to almost nothing, as we will see.   No escarole?  You could try this with a hearty green, but really go with escarole. You can find it.   You also need a good "heavy" pound of quick cooking protein.  Shelled shrimp are such, and Annalena recommends the medium ones for this, as she does for all shrimp dishes.  Bigger than that, and she feels they become mealy and not so tasty.  If you are having problems with the idea of shrimp, use some cut up chicken breasts, or some scallops, or turkey cutlets, or pork cutlets, etc.  Essentially, any protein you would quick cook.  You could use beans also.

You are also going to need some garlic oil and butter: two tablespoons of the former, and one of the latter.  When you see dishes which combine the two fats, it is usually because the writer of the recipe wants the butter flavor, but does not want to burn it. Here, the combined flavors are wonderful, but if you have issue with butter, then go completely to olive oil. Don't go the other way though.

Now, here's where you can do some substituting.  You need two oil packed anchovies,  a couple tablespoons of capers, and eight radishes.  Let us look at what they do:  anchovies give you salt and that taste quality the Japanese call  "umani:"  they give a meaty flavor.  You don't have to use them.  You will taste a difference with them there, but if you don't have them, move on.  As to capers... well, Annalena feels that every home should have them, but if you don't.. SHAME ON YOU and use a few olives that you cut up until you go and buy the capers (which you were planning to do, weren't you?). On the radishes: they are adding crispness to the dish, and if you don't have them, use carrots or celery:  about half a cup sliced.  Incidentally, cooking the radishes eliminates their heat.  The Guyman is not a fan of radishes, but he likes this.

Ok, we have all of our options open?  Well, now we're going to cook, and Annalena is going to write as if there were no substitutions.

Put the cooking fat in a big skillet, and add the anchovies.  Over medium heat, stir and press them into the oil, and they will disappear.  They will - trust the woman on this.    Now add two cloves of chopped garlic and your capers.  Stir them in the hot oil for a minute.  No add the radishes, which you will have quartered.  Keep stirring, for about 3 minutes.  Now, add the shrimp, and cook em for about four minutes.

Here is Annalena's tip for cooking shrimp.  If you like that great "sear" on them, move the ingredients in the pan to a side, and toss in the shrimp.  DO NOT MOVE THEM for a minute or so.  Then stir them so the uncooked surface hits the metal  AND DONT MOVE THEM  for another minute.  You cook the shrimp for about four minutes.

Ok, you have tons of  escarole there.  Watch what happens.  Put half of it in.  Stir it around. Put a cover on the pan and count to thirty.  Take off the cover.

WAIT.  WHERE DID THE ESCAROLE GO?    Now put in the other half, and do the same thing.  And when it's all reduced, raise your heat as high as possible to drive off the juice , for about two or three minutes.

Off the heat, you can add a few tablespoons of grated parmesan, or pecorino if you like.  You SHOULD add the juice of about half a lemon.

Not too difficult here, huh?   Put some brown rice on your plate, if you like, or put this on top of pasta.  You're golden.  You made a really good dish.

And Annalena is dedicating this one, to a group of friends, who will be SO into this dish:  Ray, Daniel, Phil, Stephanie, Emily, this is for you, kids.  Annalena loves you and hope you make this.