Red Belgian endive is the most dramatic choice for this flavorful and refreshingly light dish, but the more common white variety is also a lovely contrast to the pink shrimp. These make terrific hors d'oeuvres, or serve 4 or 5 pieces on each plate for a festive starter. The rémoulade sauce can be made up to 2 days ahead, but don't assemble the dish more than an hour or two before serving for endive to be at its best.
Special Diets:
Ingredients
Method
In a small bowl, whisk together mayonnaise, relish, onion, lemon zest and juice, parsley, horseradish, and pepper sauce.
Spoon about 1 teaspoon of the sauce into each endive leaf and top with a shrimp.
Garnish with a small, feathery piece of dill, place on a platter or individual plates and serve.
Nutritional Info
Serving Size
about 4 pieces
Calories
140
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.