Shrimp Endive Leaves - great for your appetizer ideas
Shrimp Endive Leaves - great for your appetizer ideas
A perfect starter for any dinner party. These shrimp endive leaves have a brightness to them, and are always the hit of a party. Great appetizer ideas!
I originally saw this recipe in Food & Wine magazine years ago by Melissa Clark. You can see her original recipe here. Her original recipe includes nuts and nut oils, but I like the brightness without the nuts, so I've altered it below. This is a staple appetizer at my parties, in which they are always gone and people want more!
Shrimp Endive Leaves Recipe Ingredients
2 garlic cloves, smashed, plus 1/2 teaspoon minced garlic
1 lb. large shrimp, shelled and deveined
1/4 C fresh lemon juice
salt and freshly ground pepper
6 T olive oil
2 T finely chopped basil
2 T chopped celery leaves
1 Scallion, halved lengthwise and thinly slized crosswise
3 large belgian endives, leaves separated
Method
Bring a saucepan of salted water to a boil with the smashed garlic. Add the shrimp and cook until opaque, about 2 minutes. Drain and let cool; discard garlic.
In a large bowl, whisk the lemon juice with the minced garlic, 1/2 teaspoon of salt and a generous pinch of pepper. Whisk in the olive oil, then stir in the basil, celery leaves and scallion.
Coarsely chop the shrimp and add to the dressing. Season with salt and pepper and toss to coat.
spoon in endive leaves