Shrimp Salad on Endive Spears
A refreshing and flavorful dish combining shrimp, creamy dressing, and crisp endive, perfect for appetizers or light meals.
Ingredients
For the Base
- 1 lb fresh shrimp, peeled and deveined If fresh shrimp is not available, frozen shrimp can be used, thawed and patted dry.
- 1/4 cup chopped celery
- 1/4 cup chopped red bell pepper
For the Sauce
- 1/4 cup mayonnaise For a healthier option, consider using Greek yogurt.
- 1 tablespoon lemon juice
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
To Serve
- Endive spears for serving
- Fresh herbs for garnish Optional, such as dill or parsley.
Instructions
Preparation
- In a pot of boiling salted water, cook the shrimp until they turn pink, about 2-3 minutes. Drain and let cool.
- In a mixing bowl, combine the mayonnaise, lemon juice, Dijon mustard, salt, and pepper. Mix well until smooth.
- Chop the cooked shrimp into bite-sized pieces and add them to the mixing bowl along with the chopped celery and red bell pepper.
- Gently mix all ingredients together until well combined.
- Spoon the shrimp salad onto the endive spears. Garnish with fresh herbs if desired and serve immediately.
Notes
Serve chilled to enhance flavors. For added texture, consider sprinkling toasted nuts or seeds on top before serving. Adjust the creaminess of the salad by adding more or less mayonnaise.