Belgian Endive Shrimp Spears

Notes: Belgian endive leaves make great vessels for creamy fillings such as this lemony shrimp mixture with mustard. You can make the filling (step 1) up to 2 hours ahead; cover and chill. You can assemble the appetizers (step 2) up to 30 minutes before serving; cover and chill.
Makes 18 spears; about 9 servings


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1/3 cup mayonnaise
1 teaspoon lemon juice
1 teaspoon Dijon mustard
8 ounces cooked tiny shrimp, rinsed, well drained, and gently patted dry
3 tablespoons thinly sliced fresh chives
Salt and ground white pepper
18 red or white Belgian endive leaves (8 to 12 oz. total), rinsed and crisped


1. In a small bowl, mix mayonnaise, lemon juice, and mustard. Stir in shrimp and 2 tablespoons chives. Add salt and white pepper to taste.

2. Spoon equal portions shrimp mixture (about 1 tablespoon) on bottom end of each endive leaf; arrange on a platter. Sprinkle with remaining chives.

Created date

May 2004

Nutritional Information

Calories 87
Caloriesfromfat 69 %
Protein 5.6 g
Fat 6.7 g
Satfat 1 g
Carbohydrate 1.1 g
Fiber 0.6 g
Sodium 118 mg
Cholesterol 54 mg