How To Make Shrimp Salad Canapés with Endive
These elegant, bite-sized shrimp salad canapes are sure to bring some flair to your dinner party. Pair it with some endive for some freshness.
Serves:
Ingredients
- 2cupswater
- 1cupsdry white wine
- 2tspcoarse salt
- 1bay leaf,dried
- 1lbmedium shrimp
- 2tbspfresh lemon juice
- 1tbspwhite-wine vinegar
- ¼cupextra-virgin olive oil
- ¼cupCrème fraîche
- 2tbspCrème fraîche
- 2tbspfinely shallot,chopped
- 2tbspfresh chives,minced
- 2smallBelgian endives
- thin crackers,for serving
Instructions
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Bring water, wine, 1 teaspoon salt, and the bay leaf to a boil in a medium saucepan. Reduce heat, and simmer for 5 minutes. Add half the shrimp, and cook until opaque, about 1 minute.
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Using a slotted spoon, transfer shrimp to a plate, and let cool. Repeat with remaining shrimp. Cut into half-inch pieces. Whisk together lemon juice, vinegar, and remaining 1 teaspoon salt in a medium bowl.
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Pour in oil in a slow, steady stream, whisking until emulsified. Whisk in crème fraîche. Fold in shallot, chives, and shrimp. Cover with plastic wrap, and refrigerate for at least 30 minutes (and up to 4 hours).
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Just before serving, separate endive leaves, and thinly slice crosswise. Fold endive into shrimp mixture. Serve on crackers.
Nutrition
- Calories: 1195.38kcal
- Fat: 75.42g
- Saturated Fat: 18.36g
- Trans Fat: 0.08g
- Monounsaturated Fat: 44.50g
- Polyunsaturated Fat: 7.81g
- Carbohydrates: 22.02g
- Fiber: 3.50g
- Sugar: 7.14g
- Protein: 65.20g
- Cholesterol: 615.21mg
- Sodium: 3377.28mg
- Calcium: 409.48mg
- Potassium: 1085.87mg
- Iron: 2.85mg
- Vitamin A: 408.51µg
- Vitamin C: 20.15mg
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