Dijon-dill shrimp salad
13
- Prep Time20 min
- Total Time20 min
- Makes12 Servings
Michael Graydon
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 minced fresh dill
340-g pkg frozen cooked small shrimp, defrosted and peeled
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 and dry shrimp on paper towels. Stir into mayo mixture until well coated.
Wash and separate endive into leaves. Dry with a clean tea towel. Spoon about 1 heaping tbsp shrimp filling onto each leaf.
Nutrition (per serving)
Calories 124, Protein 8g, Carbohydrates 7g, Fat 8g, Fibre 5g, Sodium 161mg.
Served on endive leaves, these flavourful snacks will make a delicious and eye-pleasing add to your spread.
Make-Ahead Tip:
Shrimp salad can be refrigerated for at least 2 hours. Spoon onto endive leaves just before serving. Garnish with dill.
