Shrimp Salad-Stuffed Endive |
|
 |
Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 8 |
|
This is nice as a first course for a summer dinner party or as an hors d'oeuvre for a cocktail party. The recipe was originally published in Southern Living magazine. This recipe makes 24 leaves; I serve 3 at a time for a first course, or one leaf per serving as an hors d'oeuvre. Cooking Time is the time it takes to stuff the leaves. Ingredients:
1/4 cup mayonnaise |
1/4 cup cream cheese, softened |
2 tablespoons green onions, finely chopped |
1 tablespoon parsley, finely chopped |
1 teaspoon lemon zest |
1 tablespoon lemon juice |
1 garlic clove, pressed |
1/4 teaspoon salt |
1/4 teaspoon cayenne pepper |
1 lb shrimp, cooked |
1/2 cup finely diced celery |
24 belgian endive, leaves |
Directions:
1. To make the dressing, stir together the first 9 ingredients in a large bowl, set aside.
2. Peel the shrimp and dice them into small pieces. Combine the shrimp with the celery and mix with the dressing.
3. Divide the shrimp salad equally between the endive leaves, spooning the salad into the bottom half of the leaf.
|
|