10 - 12 (2 to 3 leaves per serving)
How to cook Bay Shrimp on Belgian Endive
- 1 pound cooked bay shrimp, rinsed and drained
- 4 tablespoons finely chopped flat-leaf parsley
- 1 teaspoon finely chopped fresh thyme
- Coarse salt to taste
- 3 to 4 large heads red or green Belgian endive, or a combination
- Freshly ground black pepper
- 1 large egg
- 1/2 teaspoon coarse salt
- 1 small clove garlic, minced
- 2 teaspoons Dijon mustard
- 1 cup mild extra-virgin olive oil
- 1/2 to 3/4 teaspoon red pepper flakes
- 2 tablespoons fresh lemon juice
- To prepare Aioli: Whirl egg, 1/2 teaspoon salt, garlic, and mustard in a food processor until smooth. Add oil, drop by drop at first and then in a slow steam once mixture has begun to emulsify. Whirl until mixture is thick, then add red pepper flakes and lemon juice and pulse to combine. Chill aioli, covered with plastic wrap.
- Mix shrimp with parsley, thyme, and salt to taste. Add just enough aioli to bind the shrimp (5 to 6 tablespoons); save leftover aioli for another use.
- Cut bases off endive and separate leaves (save small ones for salad). Arrange leaves on a platter and top each with a tablespoon of shrimp mixture and a grind of pepper.
- Serve the Bay Shrimp on Belgian Endive immediately.
The Bay Shrimp on Belgian Endive recipe easy to prepare and so good! This dish usually is served on Thanksgiving Day.
is a French sauce made by mixing lemon, eggs, garlic, and olive oil into a smooth, creamy mixture resembling mayonnaise. It originates from Provencal cuisine, where it is served with meat, fish, and vegetables.
This recipe for Bay Shrimp on Belgian Endive serves/makes: 10 - 12 (2 to 3 leaves per serving)
The Bay Shrimp on Belgian Endive recipe is adopted from The Sunset - November 2006.
Main Ingredient: Shrimp
Preparation Method: Salad