Gingered Shrimp with Belgian Endive

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November 1997
RECIPE BY Sunset

Ingredients

  • 1 pound shelled cooked tiny shrimp, rinsed and drained
  • 3/4 teaspoon wasabi paste or prepared horseradish
  • 1/4 cup chopped pickled ginger
  • 1/4 cup seasoned rice vinegar
  • 1 tablespoon chopped green onion
  • 1 pound Belgian endive
  • Coarse-ground pepper

Nutritional Information

  • Calories 57
  • Caloriesfromfat 6.3%
  • Protein 8.3g
  • Fat 0.4g
  • Satfat 0.1g
  • Carbohydrate 4.5g
  • Fiber 0.8g
  • Sodium 208mg
  • Cholesterol 74mg

How to Make It

In a bowl, mix shrimp with wasabi paste, pickled ginger, and rice vinegar. Sprinkle with green onion. Place bowl on a tray. Rinse Belgian endive, trim off root ends, and separate leaves; arrange on tray and sprinkle with coarse-ground pepper. Spoon shrimp onto leaves to eat.

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