Almond shrimp in endive leaves

Total Time
11 min
8 min
3 min
We love how easy this appetizer or side dish comes together, and in just about 10 minutes, yet is impressive looking and fun to serve. After toasting some almonds in a skillet, combine those with the chopped cooked shrimp, celery, scallions, basil, white wine vinegar, and olive oil in a bowl. Spread the endive leaves out on a platter, spoon some shrimp into each, and your dish is ready to go—it's that simple! You can also use iceberg, romaine, or radicchio lettuce if you prefer. Also try with pieces of cooked chicken or steak if you want to mix things up a bit.



¼ cup(s), sliced, sliced

Uncooked shrimp

½ pound(s), cooked peeled and deveined, coarsely chopped

Uncooked celery

1 Tbsp, finely chopped

Uncooked scallion(s)

1 Tbsp, finely chopped


1 Tbsp, finely chopped

White wine vinegar

1 Tbsp, or white balsamic

Olive oil

1 tsp

Table salt

¼ tsp

Black pepper

tsp, freshly ground


2 head(s), small, leaves separated


  1. Heat a medium nonstick skillet over medium heat. Add the almonds and cook, stirring frequently, until golden and fragrant, about 3 minutes. Let cool slightly.
  2. Meanwhile, combine the shrimp, celery leaves, scallion, basil, vinegar, oil, salt, and pepper in a medium bowl. Stir the almonds into the shrimp mixture.
  3. Arrange the endive leaves on a large serving platter; spoon about 1 tablespoon shrimp mixture onto each leaf. Yields 2 leaves per serving.