Shrimp Remoulade in Endive Leaves Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Remoulade Sauce
½ cup mayonnaise
3 tablespoons finely chopped celery
1 ½ tablespoons chopped Italian parsley
2 ½ teaspoons drained prepared white horseradish
2 teaspoons minced shallot
2 teaspoons ketchup
2 teaspoons whole grain Dijon mustard
1 teaspoon grated lemon peel
1 teaspoon Worcestershire sauce
1 teaspoon paprika
1 small garlic clove, minced
¼ teaspoon cayenne pepper
1 lb. cooked peeled medium shrimp
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Directions: |
Directions:Spoon about 1 teaspoon of the sauce into each endive leaf and top with a shrimp. Garnish with a small, feathery piece of dill, place on a platter or individual plates and serve. |
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Personal
Notes: |
Personal
Notes: Note: I doubled the amounts of shrimp and sauce. Instead of prepared white horseradish, I used fresh, finely chopped horseradish. The shrimp I used were large. Medium would fit on the endive leaf more comfortably. You may substitute hard-boiled egg quarters for shrimp. This Creole sauce is traditionally used with meat and seafood. I watched a Youtube video about using green onion for garnishes. It was easy to make the curly strips, and it added a finishing touch to the presentation of the platter.
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