Belgian Endive Shrimp Spears

Yields Makes 18 spears; about 9 servings
Notes: Belgian endive leaves make great vessels for creamy fillings such as this lemony shrimp mixture with mustard. You can make the filling (step 1) up to 2 hours ahead; cover and chill. You can assemble the appetizers (step 2) up to 30 minutes before serving; cover and chill.

Ingredients

 1/3 cup mayonnaise
 1 teaspoon lemon juice
 1 teaspoon Dijon mustard
 8 ounces cooked tiny shrimp, rinsed, well drained, and gently patted dry
 3 tablespoons thinly sliced fresh chives
  Salt and ground white pepper
 18 red or white Belgian endive leaves (8 to 12 oz. total), rinsed and crisped
Nutrition Facts

0 servings

Serving size

Amount per serving
Calories87
% Daily Value *
Total Fat 6.7g9%
Saturated Fat 1g5%
Cholesterol 54mg18%
Sodium 118mg6%
Total Carbohydrate 1.1g1%
Dietary Fiber 0.6g3%
Protein 5.6g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

How to Make It

Step 1
1

In a small bowl, mix mayonnaise, lemon juice, and mustard. Stir in shrimp and 2 tablespoons chives. Add salt and white pepper to taste.

Step 2
2

Spoon equal portions shrimp mixture (about 1 tablespoon) on bottom end of each endive leaf; arrange on a platter. Sprinkle with remaining chives.

Ingredients

 1/3 cup mayonnaise
 1 teaspoon lemon juice
 1 teaspoon Dijon mustard
 8 ounces cooked tiny shrimp, rinsed, well drained, and gently patted dry
 3 tablespoons thinly sliced fresh chives
  Salt and ground white pepper
 18 red or white Belgian endive leaves (8 to 12 oz. total), rinsed and crisped
Belgian Endive Shrimp Spears
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