Shrimp Salad-Stuffed Endive
This is nice as a first course for a summer dinner party or as an hors d'oeuvre for a cocktail party. The recipe was originally published in Southern Living magazine. This recipe makes 24 leaves; I serve 3 at a time for a first course, or one leaf per serving as an hors d'oeuvre. "Cooking Time" is the time it takes to stuff the leaves.
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INGREDIENTS
Nutrition- 1⁄4cup mayonnaise
- 1⁄4
- 2
- 1
- 1teaspoon lemon zest
- 1tablespoon lemon juice
- 1
- 1⁄4teaspoon salt
- 1⁄4teaspoon cayenne pepper
- 1
- 1⁄2cup finely diced celery
- 24
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DIRECTIONS
- To make the dressing, stir together the first 9 ingredients in a large bowl, set aside.
- Peel the shrimp and dice them into small pieces. Combine the shrimp with the celery and mix with the dressing.
- Divide the shrimp salad equally between the endive leaves, spooning the salad into the bottom half of the leaf.
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