Shrimp Remoulade in Endive Leaves |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 10 |
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Ingredients:
1/2 cup(s) light mayonnaise |
2 tablespoon(s) dill pickle relish |
2 tablespoon(s) finely chopped red onion |
zest of 1 lemon |
1 1/2 tablespoon(s) lemon juice |
1 tablespoon(s) finely chopped parsley |
1 1/2 teaspoon(s) drained prepared horseradish |
1 1/2 teaspoon(s) hot pepper sauce, or to taste |
1 pound(s) cooked and peeled medium (31/40 count) shrimp |
medium and small leaves from 3 heads belgian endive (about 40 leaves) |
fresh dill for garnish |
Directions:
1. 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. Yield: about 40 appetizers.
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