Southwest shrimp salad in endive laves
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | pounds | Shrimp; cooked, peeled roughly chopped |
| 2 | tablespoons | Light mayonnaise |
| 2 | tablespoons | Red onion; diced |
| 2 | tablespoons | Red bell pepper; diced |
| 2 | teaspoons | Fresh lime juice |
| Cayenne pepper to taste | ||
| pinch | Salt | |
| 5½ | tablespoon | Cilantro leaves; minced |
| 16 | mediums | Endive leaves |
| 16 | smalls | Cilantro leaves, for garnish |
Directions
Combine all ingredients except minced cilantro, endive and cilantro leaves in small bowl. Mix until combined. Adjust seasoning. Chill at least 2 hours. Can be made a day ahead and refrigerated, covered airtight.
Just before serving, stir well. Add minced cilantro; blend well.
Adjust seasoning.
To serve, neatly spoon 1½ tsp shrimp salad into each endive leaf, ½ inch from the bottom of the leaf. Garnish with cilantro leaf.
Can be assembled up to 2 hours ahead and refrigerated. Serve chilled.
Makes 16 appetizers, or 6 servings.
Nutritional information per serving: 13 calorie, 1g fat, 6mg cholesterol, 23mg sodium
** Dallas Morning News -- Food section -- 19 July 1995 ** Posted by The WEE Scot -- Paul MacGregor Submitted By PAUL MACGREGOR On 08-17-95