SHRIMP SALAD ON ENDIVE
Crisp endive adds a touch of elegance to this special, easy shrimp recipe. Despite its fancy looks, it's a breeze to prepare! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 8 appetizers.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the first six ingredients. Stir in the shrimp, onion, celery and pimientos. Spoon 1 tablespoonful onto each endive leaf. Refrigerate until serving.
Nutrition Facts : Calories 44 calories, Fat 2g fat (0 saturated fat), Cholesterol 30mg cholesterol, Sodium 120mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 2g fiber), Protein 4g protein.
ENDIVE WITH SHRIMP SALAD
Welcome cocktail-party guests with this fuss-free appetizer that puts deli and freezer staples to work for you.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 20
Number Of Ingredients 6
Steps:
- In a small bowl, combine shrimp, cheese, chives, and juice; season with salt and pepper. Cover with plastic wrap, and refrigerate up to 1 day. To serve, place 1 tablespoon mixture on each endive leaf, and top with additional chives.
Nutrition Facts : Calories 37 g, Fat 1 g, Fiber 2 g, Protein 4 g
SHRIMP SALAD ON ENDIVE
From Taste of Home. The salad ingredients can be made the day before and then placed onto the endive just prior to serving. I'm sure this salad would be good served in a tomato as a lunch entree or a side salad.
Provided by Bobbie
Categories < 30 Mins
Time 20m
Yield 18 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl, combine the first 6 ingredients.
- Stir in the shrimp, onion, celery and pimientos.
- Spoon 1 tablespoonful onto each endive leaf; arrange on platter.
- Refrigerate until serving.
SWEET CHILI SHRIMP SALAD ON ENDIVE
Endive leaves act as edible spoons and give an added bite to our quick-to-assemble shrimp salad, a lovely appetizer -
Provided by Chef mariajane
Categories < 15 Mins
Time 10m
Yield 16 appetizers
Number Of Ingredients 9
Steps:
- In a bowl, combine the shallot, chili sauce, olive oil and lime juice and zest, mixing well. Stir in the shrimp, red pepper and salt and pepper. (Salad can be refrigerated at this point for up to 4 hours. When ready to use, bring to room temperature and drain any excess liquid).
- Add chopped cilantro and mix well,.
- Arrange endive leaves on a platter, fill each with 1 1/2 teaspoons of shrimp salad and serve.
ENDIVE WITH SHRIMP FILLING
A pretty presentation and delicious too. A great finger food, not too fussy, and easy to do ahead.
Provided by Food Network
Yield Makes 24 appetizers
Number Of Ingredients 7
Steps:
- Using the metal blade of your Food Processor, place parsley in work bowl and process until finely chopped; remove and reserve. Add shallot and pulse to chop finely, about 10 pulses. Heat butter in a Cuisinart nonstick skillet over medium heat. Add shallot and cook, stirring, until golden brown, about 5 to 6 minutes. Add curry powder and cook, stirring, 1 minute. Set aside to cool.
- Add shrimp to work bowl; pulse to finely chop, about 5 times. Remove and reserve. Process cream cheese until smooth, about 15 seconds; scrape work bowl. Add parsley, cooled shallot mixture, and chopped shrimp. Pulse to combine, about 8 times.
- Trim 1/2-inch from bottom of endive leaves. Separate into individual leaves and choose 24 of the nicest leaves. Pipe or spread a small amount of shrimp/cream cheese mixture onto bottom half of leaves. Arrange on flat serving dish. Cover and refrigerate until ready to serve.
SHRIMP SALAD CANAPES WITH ENDIVE
These make-ahead shrimp and endive canapes show off their delicate citrus and chive flavors.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 4 cups
Number Of Ingredients 13
Steps:
- Bring water, wine, 1 teaspoon salt, and the bay leaf to a boil in a medium saucepan. Reduce heat, and simmer for 5 minutes. Add half the shrimp, and cook until opaque, about 1 minute. Using a slotted spoon, transfer shrimp to a plate, and let cool. Repeat with remaining shrimp. Cut into 1/2-inch pieces.
- Whisk together lemon juice, vinegar, and remaining 1 teaspoon salt in a medium bowl. Pour in oil in a slow, steady stream, whisking until emulsified. Whisk in creme fraiche. Fold in shallot, chives, and shrimp. Cover with plastic wrap, and refrigerate for at least 30 minutes (and up to 4 hours). Just before serving, separate endive leaves, and thinly slice crosswise. Fold endive into shrimp mixture. Serve on crackers.
SHRIMP, ENDIVE AND WATERCRESS SALAD
Yield Serves 8
Number Of Ingredients 13
Steps:
- In a kettle simmer court bouillon ingredients 30 minutes.
- Bring court bouillon to a boil and add shrimp. Boil shrimp until just cooked through, about 2 minutes. Drain shrimp in a large sieve set over a bowl and cool completely. Shell shrimp.
- With a mortar and pestle or in a cleaned electric coffee/spice grinder finely crush or grind caraway seeds. In a bowl whisk together caraway, vinegar, sugar, and salt and pepper to taste until sugar is dissolved and whisk in oil until emulsified. Add shrimp and toss to coat.
- Discard coarse stems from watercress and break remainder into bite-size sprigs. Halve endives and core. Cut endives lengthwise into 1/4-inch-thick strips and add with watercress to shrimp mixture, tossing to combine well.
BELGIAN ENDIVE WITH GOLD COAST SHRIMP SALAD
Steps:
- To poach the shrimp, combine the water, carrot, celery, lemon, onion, bay leaves, and 1 tablespoon of the salt in a large pot. Bring to a boil over high heat, then decrease the heat to low. Simmer gently for about 10 minutes to make a flavorful court-bouillon.
- Have ready a frozen freezer pack sealed in a heavy-duty plastic bag or a large heavy-duty sealable plastic bag filled with ice cubes. Make an ice bath to cool the shrimp: transfer several cups (or more, depending on the quantity of shrimp) of the broth to a large heatproof bowl. Place the ice pack in the bowl of broth; move the pack around until the broth is well chilled (drain and add more ice to the bag as needed). Return the heat to high and bring the remaining mixture to a rolling boil. Add the shrimp and boil until the shells are pink and the meat is white, 1 to 2 minutes. Do not overcook.
- Drain the shrimp in a colander or remove with a slotted spoon, then immediately transfer to the chilled liquid to stop the cooking process. Set aside.
- To prepare the endive, cut off and discard the root ends. Pull the heads apart one leaf at a time. Arrange the leaves in concentric circles like a flower on a large platter.
- To prepare the salad, peel, devein, and coarsely chop the shrimp. Place in a bowl with the chopped tarragon and mayonnaise; stir to combine. Taste and adjust for seasoning with salt and pepper.
- To assemble, place 1 generous teaspoon of shrimp salad near the trimmed bottom edge of each endive leaf. Garnish each with a tarragon leaf. Serve immediately.
- making ahead
- The shrimp salad can be prepared completely ahead and stored in an airtight container in the refrigerator for up to 2 days. The leaves can be prepared and wrapped in damp paper towels in a sealable plastic bag overnight. Finally, up to 2 hours ahead, the filled endive leaves can be arranged on the platter, covered with a damp paper towel, and refrigerated. Serve chilled.
SRIRACHA SHRIMP-ENDIVE APPETIZERS
Win over the spicy Sriracha shrimp fans at your next party with elegant Sriracha Shrimp-Endive Appetizers topped with Sriracha-spiked awesomeness.
Provided by My Food and Family
Categories Special Diets
Time 20m
Yield 10 servings
Number Of Ingredients 5
Steps:
- Reserve 1 Tbsp. green onion tops for later use. Combine remaining onions with shrimp, dressing and Sriracha sauce.
- Spoon onto endive leaves.
- Sprinkle with reserved onions.
Nutrition Facts : Calories 100, Fat 4.5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 95 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 0.7791 g, Sugar 0 g, Protein 12 g
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