Bay Shrimp on Belgian Endive |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 10-12 | 30 minutes | ||||||||
| INGREDIENTS: | ||
| 1 large egg | 1/2 tsp coarse salt, plus more to taste | 1 small clove garlic, minced |
| 2 tsp Dijon mustard | 1 cup mild extra-virgin olive oil | 1/2 to 3/4 tsp red pepper flakes |
| 2 tbsp fresh lemon juice | 1 lb cooked bay shrimp, rinsed and drained | 4 tbsp finely chopped flat-leaf parsley |
| 1 tsp finely chopped fresh thyme | 3 to 4 large heads red or green Belgian endive, or a combination | freshly ground black pepper |
| 1 | Whirl egg, 1/2 tsp salt, garlic, and mustard in a food processor until smooth. Add oil, drop by drop at first and then in a slow steam once mixture has begun to emulsify. Whirl until mixture is thick, then add red pepper flakes and lemon juice and pulse to combine. Chill aioli, covered with plastic wrap. |
| 2 | Mix shrimp with parsley, thyme, and salt to taste. Add just enough aioli to bind the shrimp (5 to 6 tbsp); save leftover aioli for another use. |
| 3 | Cut bases off endive and separate leaves (save small ones for salad). Arrange leaves on a platter and top each with a tablespoon of shrimp mixture and a grind of pepper. Serve immediately. |