Shrimp Salad Canapés with Endive Recipe

Shrimp Salad Canapés with Endive Recipe

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.

Preparation: 14 minutes
Cooking: 6 minutes
Refrigerate Time: 30 minutes
Total: 50 minutes



  • 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


  1. 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.

  2. 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.

  3. 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).

  4. Just before serving, separate endive leaves, and thinly slice crosswise. Fold endive into shrimp mixture. Serve on crackers.


  • 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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