Almond shrimp in endive leaves
0
Points®
Total time: 11 min • Prep: 8 min • Cook: 3 min • Serves: 10 • Difficulty: Easy
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.
Ingredients
Almonds (dry-roasted or raw, unsalted, no sugar added)
¼ cup(s), sliced, sliced
Uncooked shrimp
½ pound(s), cooked peeled and deveined, coarsely chopped
Celery
1 Tbsp, finely chopped
Scallions
1 Tbsp, finely chopped
Fresh basil
1 Tbsp, finely chopped
White wine vinegar
1 Tbsp, or white balsamic
Olive oil
1 tsp
Table salt
¼ tsp
Black pepper
⅛ tsp, freshly ground
Endive
2 head(s), small, leaves separated
Instructions
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.
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