Creamy Shrimp Salad Bites
3
- Prep Time20 min
- Total Time20 min
- Makes12 servings
(Photo: Roberto Caruso.)
Cooked frozen shrimp is a great time saver when preparing for a party.
Ingredients
1/2 cup mayonnaise
1 1/2 tsp white-wine vinegar
1/2 tsp Dijon mustard
1/2 cup finely chopped celery, about 1 stalk
1/4 cup minced red onion
2 tbsp finely chopped fresh dill
2 300-g pkgs frozen cooked, peeled small shrimp, thawed
4 small heads Belgian endive
Instructions
STIR mayo with vinegar, Dijon, celery, onion and dill in a medium bowl until combined. Season with fresh pepper. Rinse shrimp and dry on paper towels. Stir into mayo mixture until well coated.
SEPARATE endive leaves and wash. Dry with a tea towel. Spoon about 1 heaping tbsp shrimp filling onto each leaf. Arrange on a platter.
Make-ahead tip: Shrimp salad can be refrigerated for up to 2 hours. Spoon onto endive leaves just before serving.
Nutrition (per serving)
Calories 110, Protein 8g, Carbohydrates 2g, Fat 8g, Fibre 1g, Sodium 115mg.
Good source of Vitamin B12.
Get more easy, make-ahead holiday appetizer recipes.
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