James Carrier
Prep Time
30 Mins
Yield
Makes 10 to 12 servings (serving size: 2 to 3 leaves)

This is an adaptation of the venerable San Francisco dish called crab Louis. Prep Time: 30 minutes. Notes: Leftover aioli keeps, refrigerated, for 3 days and is delicious on sandwiches.

How to Make It

Step 1

Whirl egg, 1/2 tsp. salt, garlic, and mustard in a food processor until smooth. Add oil, drop by drop at first and then in a slow stream once mixture has begun to emulsify. Whirl until mixture is thick, then add red pepper flakes and lemon juice and pulse to combine. Chill aioli, covered with plastic wrap.

Step 2

Mix shrimp with parsley, thyme, and salt to taste. Add just enough aioli to bind the shrimp (5 to 6 tbsp.); save leftover aioli for another use (see Notes).

Step 3

Cut bases off endive and separate leaves (save small ones for salad). Arrange leaves on a platter and top each with a tablespoon of shrimp mixture and a grind of pepper. Serve immediately.

Step 4

Note: Nutritional analysis is per serving.

Simple Soirées

Ratings & Reviews

BellevueGourmet's Review

BellevueGourmet
October 25, 2009
This is a delicious and attractive starter, worthy of a special occasion. To make it easy on yourself, use light mayonnaise and eliminate the egg and the oil. Garlic paste can be substituted for the fresh garlic if you wish. As a time saver, the mixture can be made and refrigerated the day before your event. Lovely!