Dijon-dill shrimp salad

6

PREP TIME

20 min

Makes

12 Servings

Dijon-dill shrimp salad

Michael Graydon

Ingredients

  • 1/2 cup mayonnaise
  • 1 1/2 tsp white-wine vinegar
  • 1/2 tsp Dijon mustard
  • 1/2 cup finely chopped celery , about 1 stalk
  • 1/4 cup minced red onion
  • 2 tbsp minced fresh dill
  • 340-g pkg frozen cooked small shrimp , defrosted and peeled
  • 4 small heads Belgian endive

Instructions

  • Stir mayo with vinegar, Dijon, celery, onion and dill in a medium bowl until combined. Season with fresh pepper. Rinse and dry shrimp on paper towels. Stir into mayo mixture until well coated.
  • Wash and separate endive into leaves. Dry with a clean tea towel. Spoon about 1 heaping tbsp shrimp filling onto each leaf.

Nutrition (per serving)

  • Calories
  • 124,
  • Protein
  • 8 g,
  • Carbohydrates
  • 7 g,
  • Fat
  • 8 g,
  • Fibre
  • 5 g,
  • Sodium
  • 161 mg.

Served on endive leaves, these flavourful snacks will make a delicious and eye-pleasing add to your spread.

Make-Ahead Tip:

Shrimp salad can be refrigerated for at least 2 hours. Spoon onto endive leaves just before serving. Garnish with dill.

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