Shrimp And Avocado Salad On Endive Leaves Best Recipes

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SHRIMP AND AVOCADO SALAD ON ENDIVE LEAVES

2010-12-10



Shrimp and Avocado Salad on Endive Leaves image

The secret to the shrimp salad's decadent taste: creamy avocado, which is rich in heart-healthy unsaturated fat. Slivers of scallion and a shot of lime juice brighten the flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 24

Number Of Ingredients 8

Ingredients:

  • 10 ounces (about 20) medium shrimp, peeled and deveined
  • 3 tablespoons fresh lime juice (from 3 limes)
  • 2 tablespoons finely chopped scallions, plus more, thinly sliced, for garnish
  • 1 jalapeno chile, stem, ribs, and seeds removed, finely chopped (2 tablespoons)
  • 1 teaspoon coarse salt
  • 1/2 firm, ripe Hass avocado, pitted and peeled
  • 2 to 3 small Belgian endives
  • Black sesame seeds, for garnish (optional)

Steps:

  • Bring a medium pot of water to a boil. Add shrimp, and cook until opaque, about 1 minute. Transfer to a plate using a slotted spoon; let cool. Cut into 1/4-inch pieces.
  • Transfer shrimp to a medium bowl. Add lime juice, chopped scallions, jalapeno, and salt. Stir to combine. Refrigerate for at least 30 minutes or up to 2 hours.
  • Just before serving, cut avocado into a 1/4-inch cubes, and fold into shrimp mixture. Separate endive leaves, and arrange 24 on a platter. Spoon about 1 teaspoon shrimp salad onto each leaf. Garnish with sliced scallions, and sesame seeds if desired.

Nutrition Facts : Calories 23 g, Cholesterol 18 g, Fat 1 g, Fiber 2 g, Protein 3 g, Sodium 110 g

SEARED SHRIMP IN ENDIVE LEAVES WITH PARSLEY SAUCE

2022-10-03



Seared Shrimp in Endive Leaves with Parsley Sauce image

Provided by Giada De Laurentiis

Categories     appetizer

Time 58m

Yield 6 servings

Number Of Ingredients 11

Ingredients:

  • 12 ounces uncooked large shrimp, peeled and de-veined
  • 5 teaspoons extra-virgin olive oil
  • Salt and freshly ground black pepper
  • 3 teaspoons fresh lime juice
  • 1/4 cup lightly packed fresh Italian parsley leaves
  • 1/4 cup low-fat sour cream
  • 1/4 cup low-fat yogurt
  • 3 tablespoons chopped fresh chives
  • 1/4 cup finely chopped fresh tarragon or 1 tablespoon finely chopped fresh thyme leaves
  • 2 tablespoons drained capers
  • 2 heads Belgian endive

Steps:

  • To make the shrimp salad: Toss the shrimp with 3 teaspoons (1 tablespoon) of oil in a large bowl to coat. Sprinkle with salt and pepper. Heat a heavy large non-stick skillet over medium-high heat. Saute the shrimp until they are just cooked through or pink, about 1 1/2 minutes per side. Transfer the shrimp to a plate and toss with 1 teaspoon lime juice. Cool completely. Cut the shrimp into small cubes.
  • To make the parsley sauce: Blend the parsley, sour cream, yogurt, and remaining 2 teaspoons lime juice in a food processor until the parsley is finely chopped. Season the sauce, to taste, with salt and pepper.
  • Toss the shrimp with the chives, tarragon, capers, and remaining 2 teaspoons of oil in a large bowl to coat. Season the salad, to taste, with salt and pepper.
  • Separate the endive leaves and arrange on a platter. Spoon about 1 generous tablespoon of the shrimp salad atop each leaf. Drizzle the parsley sauce over the salad and serve immediately.

SHRIMP SALAD ON ENDIVE

2022-10-03



Shrimp Salad on Endive image

From Taste of Home. The salad ingredients can be made the day before and then placed onto the endive just prior to serving. I'm sure this salad would be good served in a tomato as a lunch entree or a side salad.

Provided by Bobbie

Categories     < 30 Mins

Time 20m

Yield 18 serving(s)

Number Of Ingredients 11

Ingredients:

  • 1/3 cup mayonnaise
  • 1/2 teaspoon lemon juice
  • 1/4 teaspoon dill weed
  • 1/4 teaspoon seafood seasoning
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 lb cooked shrimp, chopped
  • 1 green onion, sliced
  • 2 tablespoons celery, chopped
  • 1 tablespoon diced pimento
  • 2 heads Belgian endive, separated into leaves

Steps:

  • In a small bowl, combine the first 6 ingredients.
  • Stir in the shrimp, onion, celery and pimientos.
  • Spoon 1 tablespoonful onto each endive leaf; arrange on platter.
  • Refrigerate until serving.

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