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Photo: Jennifer Davick; Styling: Buffy Hargett Photo by: Photo: Jennifer Davick; Styling: Buffy Hargett

Shrimp Salad-Stuffed Endive

Southern Living JUNE 2011

  • Yield: Makes 24 appetizer servings
  • Hands-on:20 Minutes
  • Total:20 Minutes

Ingredients

  • 1/4 cup mayonnaise
  • 1/4 cup cream cheese, softened
  • 2 tablespoons finely chopped green onions
  • 1 tablespoon finely chopped fresh parsley
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh lemon juice
  • 1 garlic clove, pressed
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground red pepper
  • 2 1/2 cups finely chopped, peeled and deveined, cooked shrimp (about 1 lb. of any size)
  • 1/2 cup finely diced celery
  • 24 Belgian endive leaves (about 2 heads)

Preparation

Stir together first 9 ingredients in a large bowl; stir in shrimp and celery. Spoon shrimp mixture onto bottom half of endive leaves.

Pair with: Sancerre Sauvignon Blanc or Vermentino.

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Shrimp Salad-Stuffed Endive recipe

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