Shrimp And Avocado Salad On Endive Leaves Recipes

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AVOCADO, SHRIMP, AND ENDIVE SALAD



Avocado, Shrimp, and Endive Salad image

Categories     Salad     Mustard     Shellfish     Vegetable     Poach     Picnic     Quick & Easy     Lemon     Shrimp     Avocado     Summer     Tarragon     Endive     Gourmet

Yield Makes 2 to 4 light main-course servings

Number Of Ingredients 9

3 tablespoons fresh lemon juice
2 1/2 teaspoons salt
3/4 lb large shrimp in shells (18 to 20), peeled and deveined
1 tablespoon chopped fresh tarragon
2 teaspoons Dijon mustard
1/4 teaspoon black pepper
3 tablespoons olive oil
2 firm-ripe California avocados (preferably Hass)
1 lb Belgian endive (4 heads), cut crosswise into 1-inch pieces

Steps:

  • Bring 2 quarts water, 1 tablespoon lemon juice, and 2 teaspoons salt to a boil in a 3-quart saucepan, then poach shrimp at a bare simmer, uncovered, until just cooked through, about 3 minutes. Transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Let shrimp chill in water 2 minutes, then drain and pat dry.
  • Whisk together tarragon, mustard, pepper, and remaining 2 tablespoons lemon juice and 1/2 teaspoon salt in a serving bowl. Add oil in a slow stream, whisking until emulsified.
  • Quarter avocados lengthwise, then pit, peel, and cut into bite-size pieces. Add shrimp, avocados, and endive to dressing and toss.

SHRIMP SALAD ON ENDIVE



Shrimp Salad on Endive image

From Taste of Home. The salad ingredients can be made the day before and then placed onto the endive just prior to serving. I'm sure this salad would be good served in a tomato as a lunch entree or a side salad.

Provided by Bobbie

Categories     < 30 Mins

Time 20m

Yield 18 serving(s)

Number Of Ingredients 11

1/3 cup mayonnaise
1/2 teaspoon lemon juice
1/4 teaspoon dill weed
1/4 teaspoon seafood seasoning
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 lb cooked shrimp, chopped
1 green onion, sliced
2 tablespoons celery, chopped
1 tablespoon diced pimento
2 heads Belgian endive, separated into leaves

Steps:

  • In a small bowl, combine the first 6 ingredients.
  • Stir in the shrimp, onion, celery and pimientos.
  • Spoon 1 tablespoonful onto each endive leaf; arrange on platter.
  • Refrigerate until serving.

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