Shrimp Remoulade in Endive Leaves

Shrimp Remoulade in Endive Leaves

Serves 8 to 10

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.

  • 1/2 cup light mayonnaise
  • 2 tablespoons dill pickle relish
  • 2 tablespoons finely chopped red onion
  • 1 lemon, Zest of
  • 1 1/2 tablespoons lemon juice
  • 1 tablespoon finely chopped parsley
  • 1 1/2 teaspoons drained prepared horseradish
  • 1 1/2 teaspoons 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 for garnish
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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:Serving size: about 4 pieces, 140 calories (45 from fat), 5g total fat, 0g saturated fat, 105mg cholesterol, 380mg sodium, 8g carbohydrate (5g dietary fiber, 2g sugar), 15g protein
Special Diets: 

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.

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