Recipe: <!-- -->Shrimp Remoulade in Endive Leaves<!-- -->
Red Belgian endive is the most dramatic choice for this flavorful and refreshingly light dish, but the more common white variety is also a lovely contrast to the pink shrimp. These make terrific hors...
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Cooking tools:
- Chef's knife
- Cutting board
- Microplane
- Mixing bowl
- Whisk
- Measuring spoon
- Spoon
- Serving platter
- Plate
Ingredients
- 1/2 cup light mayonnaise
- 2 tablespoons dill pickle relish
- 2 tablespoons finely chopped red onion
- Zest of 1 lemon
- 1 1/2 tablespoons lemon juice
- 1 tablespoon finely chopped fresh parsley
- 1 1/2 teaspoons drained prepared horseradish
- 1 1/2 teaspoons hot pepper sauce, or to taste
- 1 pound cooked and peeled medium (31/40 count) shrimp
- Medium and small leaves from 3 heads Belgian endive (about 40 leaves)
- Fresh dill or fresh parsley, for garnish
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