It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Shrimp Remoulade in Endive Spears
- add review
- #59261
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1/2 pound large frozen shrimp
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
1 teaspoon capers, rinsed and drained
1 tablespoon lemon juice
1 teaspoon minced tarragon
1 teaspoon minced parsley
salt and pepper
1 large Belgian endive
directions
Place shrimp in a colander and rinse under cold running water for about 10 minutes until defrosted.
Meanwhile, make the remoulade by combining the mayonnaise, mustard, capers, lemon juice, tarragon and parsley.
Season to taste with salt and pepper. Toss shrimp with the sauce. Trim the end of the endive and remove leaves. Add a shrimp to the leaf end of each endive. Arrange on a platter and serve.
added by
nutrition data
Nutritional data has not been calculated yet.
Love buffalo wings? Get that same hot, zippy flavor in everything from deviled eggs to enchiladas. And of course: wings.
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
reviews & comments