Almond Shrimp in Endive Leaves
- Total Time
Almonds, Shrimps and Endive are the perfect combination for this one of a kind dish.
almonds¼ cup(s), sliced
uncooked shrimp½ pound(s), cooked peeled and deveined, coarsely chopped
uncooked celery1 Tbsp, finely chopped
uncooked scallion(s)1 Tbsp, finely chopped
basil1 Tbsp, finely chopped
white wine vinegar1 Tbsp, or white balsamic
olive oil1 tsp
table salt¼ tsp
black pepper⅛ tsp, freshly ground
endive2 head(s), small, leaves separated
- 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.
- Meanwhile, combine the shrimp, celery leaves, scallion, basil, vinegar, oil, salt, and pepper in a medium bowl. Stir the almonds into the shrimp mixture.
- Arrange the endive leaves on a large serving platter; spoon about 1 tablespoon shrimp mixture onto each leaf. Yields 2 leaves per serving.