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.

Yield: Makes 18 spears; about 9 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 87
  • Calories from fat: 69%
  • Protein: 5.6g
  • Fat: 6.7g
  • Saturated fat: 1g
  • Carbohydrate: 1.1g
  • Fiber: 0.6g
  • Sodium: 118mg
  • Cholesterol: 54mg


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