CookingLight diet CookingLight diet

Shrimp Salad-Stuffed Endive

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Prep Time
18 Mins
Yield
18 servings (serving size: 1 stuffed endive leaf)
Gretchen Brown
October 2006
RECIPE BY Oxmoor House

Ingredients

  • 1/2 pound cooked peeled shrimp, coarsely chopped (about 1 1/2 cups)
  • 1/4 cup chopped celery
  • 1/4 cup chopped red bell pepper
  • 1/4 cup chopped red onion
  • 1/4 cup light mayonnaise
  • 3 tablespoons chopped green onions
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 heads Belgian endive (about 10 ounces), separated into leaves
  • 2 teaspoons chopped fresh dill

Nutritional Information

  • Calories 27
  • Caloriesfromfat 43%
  • Fat 1.3g
  • Satfat 0.3g
  • Protein 2.8g
  • Carbohydrate 1g
  • Fiber 0.3g
  • Cholesterol 26mg
  • Iron 0.4mg
  • Sodium 89mg
  • Calcium 8mg

How to Make It

Step 1

Combine first 9 ingredients in a bowl, stirring to combine.

Step 2

Spoon 1 rounded tablespoonful of shrimp salad onto end of each endive leaf; sprinkle evenly with dill.

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