Shrimp Salad Stuffed Endive Food

SHRIMP SALAD APPETIZERS

Shrimp Salad Appetizers image

This refreshing hors d'oeuvre has gained a big following since a friend shared her family recipe with me. My son says it best: The celery and shrimp are so good together. -Solie Kimble, Kanata, Ontario

Provided by Taste of Home

Categories Appetizers

Time 15m

Yield 2 dozen.

Number Of Ingredients 6

Ingredients

1 pound peeled and deveined cooked shrimp, chopped
1 can (6 ounces) lump crabmeat, drained
2 celery ribs, finely chopped
1/4 cup Dijon-mayonnaise blend
24 Belgian endive leaves (3 to 4 heads) or small Bibb lettuce leaves
Chopped fresh parsley, optional

Steps:

In a large bowl, combine shrimp, crab and celery. Add mayonnaise blend; toss to coat. To serve, top each leaf with about 2 tablespoons shrimp mixture. If desired, top with chopped parsley.

Nutrition Facts : Calories 31 calories, Fat 0 fat (0 saturated fat), Cholesterol 35mg cholesterol, Sodium 115mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 5g protein.

SHRIMP SALAD CANAPES WITH ENDIVE

Shrimp Salad Canapes with Endive image

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

Ingredients

2 cups water
1 cup dry white wine, such as Sauvignon Blanc
2 teaspoons coarse salt
1 dried bay leaf
1 pound medium shrimp, peeled and deveined, tails removed
2 tablespoons fresh lemon juice
1 tablespoon white-wine vinegar
1/4 cup extra-virgin olive oil
1/4 cup plus 2 tablespoons creme fraiche
2 tablespoons finely chopped shallot
2 tablespoons minced fresh chives
2 small Belgian endives
Thin crackers, for serving

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 SALAD ON ENDIVE

Shrimp Salad on Endive image

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

Ingredients

1/3 cup mayonnaise
1/2 teaspoon lemon juice
1/4 teaspoon dill weed
1/4 teaspoon seafood seasoning
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 lb cooked shrimp, chopped
1 green onion, sliced
2 tablespoons celery, chopped
1 tablespoon diced pimento
2 heads Belgian endive, separated into leaves

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.

ENDIVE WITH SHRIMP SALAD

Endive with Shrimp Salad image

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

Ingredients

8 ounces medium cooked shrimp, finely chopped
3 ounces goat cheese, room temperature
2 tablespoons chopped chives, plus more for garnish
1 tablespoon fresh lemon juice
Coarse salt and ground pepper
20 endive leaves (from about 3 heads)

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

SEARED SHRIMP IN ENDIVE LEAVES WITH PARSLEY SAUCE

Seared Shrimp in Endive Leaves with Parsley Sauce image

Provided by Giada De Laurentiis

Categories appetizer

Time 58m

Yield 6 servings

Number Of Ingredients 11

Ingredients

12 ounces uncooked large shrimp, peeled and de-veined
5 teaspoons extra-virgin olive oil
Salt and freshly ground black pepper
3 teaspoons fresh lime juice
1/4 cup lightly packed fresh Italian parsley leaves
1/4 cup low-fat sour cream
1/4 cup low-fat yogurt
3 tablespoons chopped fresh chives
1/4 cup finely chopped fresh tarragon or 1 tablespoon finely chopped fresh thyme leaves
2 tablespoons drained capers
2 heads Belgian endive

Steps:

To make the shrimp salad: Toss the shrimp with 3 teaspoons (1 tablespoon) of oil in a large bowl to coat. Sprinkle with salt and pepper. Heat a heavy large non-stick skillet over medium-high heat. Saute the shrimp until they are just cooked through or pink, about 1 1/2 minutes per side. Transfer the shrimp to a plate and toss with 1 teaspoon lime juice. Cool completely. Cut the shrimp into small cubes.
To make the parsley sauce: Blend the parsley, sour cream, yogurt, and remaining 2 teaspoons lime juice in a food processor until the parsley is finely chopped. Season the sauce, to taste, with salt and pepper.
Toss the shrimp with the chives, tarragon, capers, and remaining 2 teaspoons of oil in a large bowl to coat. Season the salad, to taste, with salt and pepper.
Separate the endive leaves and arrange on a platter. Spoon about 1 generous tablespoon of the shrimp salad atop each leaf. Drizzle the parsley sauce over the salad and serve immediately.