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Shrimp Remoulade in Endive Spears
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- #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.
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