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Pineapple Shrimp in Endive Leaves
Makes about 32
Time 10 min
Endive leaves are the perfect size and shape for stuffing with a variety of fillings. This light and fresh, no-cook appetizer can also be served in small romaine leaves or lettuce cups.
Special Diets:
Ingredients
- 1/2 pound cooked, peeled shrimp, tails removed
- 1 large cucumber, peeled, seeded and diced
- 2 1/2 cups diced pineapple (from about 1/2 fresh pineapple)
- 1/4 cup chopped fresh cilantro
- 3 tablespoons lime juice
- 3 heads Belgian endive, separated into individual leaves
Method
Chop shrimp and place in a large bowl.
Add cucumber, pineapple, cilantro and lime juice and stir to combine.
Arrange endive leaves on a serving platter.
Spoon about 2 tablespoons shrimp mixture into each endive leaf and serve.
Nutritional Info:
Per serving: 1 stuffed endive leaf, 20 calories (0 from fat), 0g total fat, 0g saturated fat, 10mg cholesterol, 20mg sodium, 4g carbohydrates (2g dietary fiber, 2g sugar), 2g 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 pound cooked, peeled shrimp, tails removed
- 1 large cucumber, peeled, seeded and diced
- 2 1/2 cups diced pineapple (from about 1/2 fresh pineapple)
- 1/4 cup chopped fresh cilantro
- 3 tablespoons lime juice
- 3 heads Belgian endive, separated into individual leaves