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Gingered Shrimp with Belgian Endive

Gingered Shrimp with Belgian Endive

Sunset NOVEMBER 1997

  • Yield:

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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 57
  • Calories from fat: 6.3%
  • Protein: 8.3g
  • Fat: 0.4g
  • Saturated fat: 0.1g
  • Carbohydrate: 4.5g
  • Fiber: 0.8g
  • Sodium: 208mg
  • Cholesterol: 74mg
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Gingered Shrimp with Belgian Endive recipe

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