Reviews (1) Add Rating & Review 32 Ratings 5 star values: 2 4 star values: 6 3 star values: 17 2 star values: 7 1 star values: 0 Martha Stewart Member Rating: Unrated 01/02/2008 DELICIOUS, YOU HAVE TO TRY IT TO BELIEVE IT
Back to Shrimp Salad Canapes with Endive All Reviews for Shrimp Salad Canapes with Endive - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Shrimp Salad Canapes with Endive Credit: Anna Williams Recipe Summary Servings: 16 Yield: Makes 4 cups
Ingredients Ingredient Checklist 2 cups water 1 cup dry white wine, such as Sauvignon Blanc 2 teaspoons coarse salt 1 dried bay leaf 1 pound medium shrimp, peeled and deveined, tails removed 2 tablespoons fresh lemon juice 1 tablespoon white-wine vinegar 1/4 cup extra-virgin olive oil 1/4 cup plus 2 tablespoons creme fraiche 2 tablespoons finely chopped shallot 2 tablespoons minced fresh chives 2 small Belgian endives Thin crackers, for serving
Gallery Shrimp Salad Canapes with Endive Credit: Anna Williams
Recipe Summary Servings: 16 Yield: Makes 4 cups
Gallery
Shrimp Salad Canapes with Endive Credit: Anna Williams
Shrimp Salad Canapes with Endive
Credit: Anna Williams
Shrimp Salad Canapes with Endive
Recipe Summary Servings: 16 Yield: Makes 4 cups
Recipe Summary
Servings: 16 Yield: Makes 4 cups
Servings: 16
Yield: Makes 4 cups
16
Makes 4 cups
Ingredients
Ingredients
- 2 cups water 1 cup dry white wine, such as Sauvignon Blanc 2 teaspoons coarse salt 1 dried bay leaf 1 pound medium shrimp, peeled and deveined, tails removed 2 tablespoons fresh lemon juice 1 tablespoon white-wine vinegar 1/4 cup extra-virgin olive oil 1/4 cup plus 2 tablespoons creme fraiche 2 tablespoons finely chopped shallot 2 tablespoons minced fresh chives 2 small Belgian endives Thin crackers, for serving
Directions
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. Using a slotted spoon, transfer shrimp to a plate, and let cool. Repeat with remaining shrimp. Cut into 1/2-inch pieces.
Whisk together lemon juice, vinegar, and remaining 1 teaspoon salt in a medium bowl. Pour in oil in a slow, steady stream, whisking until emulsified. Whisk in creme fraiche. Fold in shallot, chives, and shrimp. Cover with plastic wrap, and refrigerate for at least 30 minutes (and up to 4 hours). Just before serving, separate endive leaves, and thinly slice crosswise. Fold endive into shrimp mixture. Serve on crackers.
Reviews (1)
Add Rating & Review 32 Ratings 5 star values: 2 4 star values: 6 3 star values: 17 2 star values: 7 1 star values: 0
Martha Stewart Member Rating: Unrated 01/02/2008 DELICIOUS, YOU HAVE TO TRY IT TO BELIEVE IT
Reviews (1)
Add Rating & Review 32 Ratings 5 star values: 2 4 star values: 6 3 star values: 17 2 star values: 7 1 star values: 0
Add Rating & Review
32 Ratings 5 star values: 2 4 star values: 6 3 star values: 17 2 star values: 7 1 star values: 0
32 Ratings 5 star values: 2 4 star values: 6 3 star values: 17 2 star values: 7 1 star values: 0
32 Ratings 5 star values: 2 4 star values: 6 3 star values: 17 2 star values: 7 1 star values: 0
5 star values: 2 4 star values: 6 3 star values: 17 2 star values: 7 1 star values: 0
Martha Stewart Member Rating: Unrated 01/02/2008 DELICIOUS, YOU HAVE TO TRY IT TO BELIEVE ITMartha Stewart Member
Rating: Unrated 01/02/2008
DELICIOUS, YOU HAVE TO TRY IT TO BELIEVE IT
Rating: Unrated
All Reviews for Shrimp Salad Canapes with Endive
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Shrimp Salad Canapes with Endive
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
