Shrimp Salad in Endive Leaves

shrimp salad in endive leaves

This Shrimp Salad in Endive Leaves is a great light, no-cook appetizer that’s full of fresh flavor. 

Shrimp Salad in Endive Leaves
Makes 8 to 10 servings
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  1. 1 pound cooked peeled and deveined medium shrimp, chopped
  2. ⅓ cup minced celery
  3. ¼ cup mayonnaise
  4. 2 tablespoons chopped fresh chives
  5. 2 tablespoons chopped fresh tarragon
  6. 1 teaspoon Champagne vinegar
  7. ½ teaspoon Dijon mustard
  8. ¼ teaspoon salt
  9. ⅛ teaspoon ground black pepper
  10. 3 heads Belgian endive, leaves separated
  1. In a medium bowl, stir together shrimp and next 8 ingredients. Cover and refrigerate for at least 2 hours. Spoon about 2 tablespoons shrimp mixture onto each endive leaf; serve immediately.
  1. Buy already-cooked shrimp or have the seafood counter at the grocery store steam the shrimp for you.
Paula Deen Magazine