Shrimp Salad On Endive Recipe

Cooking Directions

• STEP 1.In a large pot, bring water to a boil and add salt. Add the shrimp and cook until they turn pink and opaque, about 2-3 minutes. Drain and let cool.
• STEP 2.In a small bowl, whisk together lemon juice, Dijon mustard, olive oil, salt, and pepper to make the dressing.
• STEP 3.In a large bowl, combine the cooked shrimp, diced celery, diced red onion, and chopped fresh dill. Pour the dressing over the shrimp mixture and toss to coat.
• STEP 4.To serve, arrange endive leaves on a platter and spoon the shrimp salad onto each leaf. Garnish with additional fresh dill, if desired.
• STEP 5.Serve immediately as a light meal or appetizer. This shrimp salad can also be refrigerated for up to 2 days. Serve chilled.

Cooking Tips

• Make sure to cook the shrimp just until they turn pink and opaque. Overcooking can result in rubbery shrimp.
• For extra flavor, you can add a pinch of cayenne pepper or a splash of hot sauce to the dressing.
• If you don't have endive, you can serve the shrimp salad on lettuce leaves or as a filling for sandwiches or wraps.

Storage and Serving

• This shrimp salad can be stored in an airtight container in the refrigerator for up to 2 days.
• Serve the shrimp salad chilled for the best flavor and texture.
• You can serve this shrimp salad on endive leaves as an appetizer or as a light meal.