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Categories:Viewed: 75 - Published at: 2 years ago
Ingredients
- 1/3 cup mayonnaise
- 1 teaspoon lemon juice
- 1 teaspoon Dijon mustard
- 8 ounces cooked tiny shrimp, rinsed, well drained, and gently patted dry
- 3 tablespoons thinly sliced fresh chives
- Salt and ground white pepper
- 18 red or white Belgian endive leaves (8 to 12 oz. total), rinsed and crisped
Method
- In a small bowl, mix mayonnaise, lemon juice, and mustard. Stir in shrimp and 2 tablespoons chives. Add salt and white pepper to taste.
- Spoon equal portions shrimp mixture (about 1 tablespoon) on bottom end of each endive leaf; arrange on a platter. Sprinkle with remaining chives.
