Shrimp Salad-Stuffed Endive


Be the first to rate it


18 servings (serving size: 1 stuffed endive leaf)

Recipe from

Oxmoor House

Recipe Time

Prep: 18 Minutes

Nutritional Information

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


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


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

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


Gretchen Brown,

Oxmoor House Healthy Eating Collection

October 2006
My Notes

Only you will be able to view, print, and edit this note.

Add Note