Cocktail Shrimp on Endive Recipe

Cocktail Shrimp on Endive Recipe

  • 1 pound cocktail shrimp, cooked
  • 2 heads Belgian endive
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 3 tablespoons Italian parsley or cilantro
  • 2 tablespoons red bell pepper, finely minced
  • 1 tablespoon capers, chopped
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon garlic powder to taste
  1. Finely mince the parsley (or cilantro) and the bell peppers. Rinse and drain the capers then coarsely chop them.
  2. In a mixing bowl, add the mayo, sour cream, parsley, peppers, capers, oregano and garlic powder. Mix well. Toss in the shrimp and mix. Cover and refrigerate for at least 1 hour.
  3. Separate, rinse and dry the individual endive leaves. You should be able to get 8 – 10 perfect leaves per head. (Use the torn and tiny ones in your next salad). Spoon some of the shrimp into each leaf and arrange on a platter.