From The Barefoot Contessa Cookbook
Makes 24 appetizers; serves 6 to 8
This recipe is also good, and a little more expensive, with fresh cooked lobster or crabmeat. You'll see that a little salad makes a lot of appetizers.
Makes 24 appetizers; serves 6 to 8
This recipe is also good, and a little more expensive, with fresh cooked lobster or crabmeat. You'll see that a little salad makes a lot of appetizers.
| ¾ pound | cooked shrimp, any size, peeled and deveined |
| ½ c | good mayonnaise (I use Hellman's) |
| ½ c | small-diced celery (1 stalk) |
| 1 T | capers, drained |
| 1½ T | minced fresh dill |
| pinch | kosher salt |
| pinch | freshly ground black pepper |
| 2 heads | Belgian endive |
Prep
- cook shrimp in their shells in boiling water until they turn pink. Turn off heat; let them sit in the hot water for one minute. Drain and cool.
- peel shrimp and devein, if necessary
- small-dice shrimp
- small-dice celery
- mince dill
- drain capers
Combine and serve
- combine the shrimp, mayo, celery, capers, dill, salt, and pepper
- with a sharp knife, cut off the base of the endive and separate the leaves
- use a teaspoon to fill the large end of each endive leaf with salad
- arrange on a platter and serve
