Shrimp Remoulade in Endive Leaves
Red Belgian endive is the most dramatic choice for this flavorful and refreshingly light dish, but the more common white variety is also a lovely contrast to the pink shrimp. These make terrific hors d'oeuvres, or serve 4 or 5 pieces on each plate for a festive starter. The rémoulade sauce can be made up to 2 days ahead, but don't assemble the dish more than an hour or two before serving for endive to be at its best. Recipe from the Whole Foods Market website.
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- 1/2 cup(s) light mayonnaise
- 2 tablespoon(s) dill pickle relish
- 2 tablespoon(s) finely chopped red onion
- Zest of 1 lemon
- 1 1/2 tablespoon(s) lemon juice
- 1 tablespoon(s) finely chopped parsley
- 1 1/2 teaspoon(s) drained prepared horseradish
- 1 1/2 teaspoon(s) hot pepper sauce, or to taste
- 1 pound(s) cooked and peeled medium (31/40 count) shrimp
- Medium and small leaves from 3 heads Belgian endive (about 40 leaves)
- Fresh dill for garnish
- In a small bowl, whisk together mayonnaise, relish, onion, lemon zest and juice, parsley, horseradish, and pepper sauce. Spoon about 1 teaspoon of the sauce into each endive leaf and top with a shrimp. Garnish with a small, feathery piece of dill, place on a platter or individual plates and serve. Yield: about 40 appetizers.
This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.
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