Photo: Jennifer Davick; Styling: Buffy Hargett
Hands-on Time
20 Mins
Total Time
20 Mins
Makes 24 appetizer servings

How to Make It

Step 1

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

Step 2

Pair with: Sancerre Sauvignon Blanc or Vermentino.

Ratings & Reviews

karenfar's Review

December 28, 2012
I made this as a Christmas appetizer and it was very good. The problem I had was the endives were really small so the leaves were pretty narrow. I'm not a huge endive fan so that presentation was great for me. The shrimp salad it great and could be used in other preparations such as a sandwich of small appetizer open face sandwich.

jquinl's Review

August 26, 2012
I took this to a cocktail party where an appetizer not requiring forks, spoons, etc. was requested. The flavor was excellent, and I had many compliments. I shelled and cooked the shrimp myself--it would be easier using pre-cooked shrimp, but might not taste as good. I used less salt and less red pepper, and it was fine. As the leaves get much smaller into the endive, two heads are not enough. I used the outer leaves of four.

kd2468's Review

September 24, 2011
Great flavor and quick to make. I forgot the garlic but it really didn't need it.