Shrimp Remoulade in Endive Leaves
Serves 8 to 10
Time 15 min
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
- 1/2 cup light mayonnaise
- 2 tablespoons dill pickle relish
- 2 tablespoons finely chopped red onion
- Zest of 1 lemon
- 1 1/2 tablespoon lemon juice
- 1 tablespoon finely chopped fresh parsley
- 1 1/2 teaspoon drained prepared horseradish
- 1 1/2 teaspoon hot pepper sauce, or to taste
- 1 pound cooked and peeled medium (31/40 count) shrimp
- Medium and small leaves from 3 heads Belgian endive (about 40 leaves)
- Fresh dill or fresh parsley, for garnish
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:
Per serving: about 4 pieces, 140 calories (45 from fat), 5g total fat, 0g saturated fat, 105mg cholesterol, 380mg sodium, 8g carbohydrates (5g dietary fiber, 2g sugar), 15g 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.
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Ingredients
- 1/2 cup light mayonnaise
- 2 tablespoons dill pickle relish
- 2 tablespoons finely chopped red onion
- Zest of 1 lemon
- 1 1/2 tablespoon lemon juice
- 1 tablespoon finely chopped fresh parsley
- 1 1/2 teaspoon drained prepared horseradish
- 1 1/2 teaspoon hot pepper sauce, or to taste
- 1 pound cooked and peeled medium (31/40 count) shrimp
- Medium and small leaves from 3 heads Belgian endive (about 40 leaves)
- Fresh dill or fresh parsley, for garnish