Shrimp Salad-Stuffed Endive

Yield: 18 servings (serving size: 1 stuffed endive leaf)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 27
  • Calories from fat: 43%
  • Fat: 1.3g
  • Saturated fat: 0.3g
  • Protein: 2.8g
  • Carbohydrate: 1g
  • Fiber: 0.3g
  • Cholesterol: 26mg
  • Iron: 0.4mg
  • Sodium: 89mg
  • Calcium: 8mg


  • 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. 1. Combine first 9 ingredients in a bowl, stirring to combine.
  2. 2. Spoon 1 rounded tablespoonful of shrimp salad onto end of each endive leaf; sprinkle evenly with dill.
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