Salted Butter & Garlic Shrimp with Escarole


Salted Butter & Garlic Shrimp with Escarole

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Your favorite salad just got an upgrade! We combined our Salted Butter & Garlic Shrimp with crisp escarole, crunchy pistachios, comforting breadcrumbs and pickled cherry peppers.

View our Salted Butter & Garlic Shrimp.

15 min


  1. Prepare Toss & Serve according to package directions; keep warm.
  2. Meanwhile, in a large skillet melt 1 tablespoon butter over medium heat. Add panko and stir constantly until lightly toasted, 2 to 3 minutes. Remove to a small bowl and toss with red pepper and pistachios; set aside.
  3. Add remaining 2 tablespoons of butter and olive oil to skillet and heat over medium high heat until butter is melted. Add garlic and sauté 1 minute. Add escarole and cherry peppers and sauté until escarole is wilted, stirring frequently.
  4. Remove to a serving platter, sprinkle with panko mixture and top with Salted Butter and Garlic Shrimp.
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Recipe for 4 people


  • 1 bag Pescanova Salted Butter and Garlic Shrimp
  • 3 tablespoons butter, divided
  • 1/4 cup panko breadcrumbs
  • 1/4 teaspoon crushed red pepper
  • 2 tablespoons pistachios, coarsely chopped
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 head escarole, cleaned and cut into strips
  • 1/2 cup pickled cherry peppers, sliced
  • Salt and pepper, to taste