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Community Recipe
from [psfreeman]
Shrimp Remoulade in Endive Leaves

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.

  • Yield: 10 servings
  • Prep time:15 Minutes

Ingredients

  • 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

Preparation

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.

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Shrimp Remoulade in Endive Leaves recipe

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.
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