Looking for an appetizer that’s light, refreshing, and guaranteed to impress? Shrimp salad served on crisp endive leaves is the perfect choice. With tender shrimp, crunchy vegetables, and a zesty dressing, this dish combines flavor and elegance in every bite.
Whether you’re hosting a dinner party, celebrating a special occasion, or simply elevating your menu, this crowd-pleasing appetizer is as versatile as it is delicious.
Key Ingredients for a Sensational Shrimp Salad
The star of this appetizer is, of course, the shrimp. Fresh, high-quality shrimp is essential for the best flavor and texture. Look for jumbo or large shrimp that have been peeled and deveined for convenience. Cook the shrimp until they are just done, being careful not to overcook, which can make them tough and rubbery.
To complement the shrimp, a mix of finely chopped celery, red onion, and fresh herbs like dill or parsley adds crunch and freshness to the salad. A simple dressing made with mayonnaise, lemon juice, Dijon mustard, and a touch of garlic brings all the flavors together.
Endive Leaves: The Perfect Vessel
Endive leaves provide the ideal vessel for serving this shrimp salad appetizer. Their boat-like shape allows them to hold a generous amount of the salad, while their crisp texture and slightly bitter flavor offer a pleasant contrast to the creamy shrimp mixture.
When selecting endive, look for firm, tightly packed heads with pale yellow or white leaves. Gently separate the leaves, rinse them under cool water, and pat them dry before filling them with the shrimp salad.
Versatility and Variations
One of the great things about this shrimp salad appetizer is its versatility. You can easily customize it to suit your preferences or dietary needs. For a lighter version, you can use Greek yogurt instead of mayonnaise in the dressing. If you want to add some extra protein, consider mixing in some crab meat or diced avocado.
You can also experiment with different herbs and spices to give the salad a unique twist. Try adding some curry powder or Old Bay seasoning for a bolder flavor, or swap the dill for cilantro and add a dash of cumin for a Mexican-inspired version.
Shrimp Salad on Endive Leaves
Ingredients
- 1 pound peeled and deveined cooked shrimp chopped
- 1 can 6 ounces lump crabmeat drained
- 2 celery ribs finely chopped
- 1/4 cup Dijon-mayonnaise blend
- 24 Belgian endive leaves 3 to 4 heads or small bibb lettuce leaves
- fresh parsley (optional) chopped
Instructions
- Gather your ingredients in a mixing bowl. Start by adding the shrimp and crab meat. For an extra crunch factor, toss in some finely chopped celery. The celery not only adds texture but also provides a refreshing flavor that complements the seafood perfectly.
- Bring the salad together with a creamy and tangy mayonnaise blend. Gently fold the mayonnaise into the shrimp, crab, and celery mixture until everything is evenly coated. Be careful not to overmix, as you want to maintain the integrity of the delicate seafood.
- When you're ready to serve, take your crisp endive leaves and arrange them on a beautiful serving platter. Scoop approximately 2 tablespoons of the shrimp and crab salad onto each endive leaf, creating a beautiful and bite-sized appetizer. For an extra touch of elegance and freshness, sprinkle some finely chopped parsley over the top of each filled leaf.
Nutrition
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Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.