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.
Dijon-dill shrimp salad
6
PREP TIME
20 min
Makes
12 Servings
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.
FILED UNDER: appetizer mother's day No Cook Salads seafood side dishes
