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Amanda Lowe/The Globe and Mail

Homemade shrimp salad on individual endive leaves makes a simple and elegant appetizer not too heavy if followed by a big meal.

Servings: 25

Ready time: 20 minutes


1 lb peeled and deveined shrimp, cooked and cooled

2 tbsp sour cream

3 tbsp mayonnaise

zest of 1 lemon

2 tsp fresh lemon juice

2 drops hot sauce

2 tbsp fresh, chopped tarragon

2 tbsp finely diced red onion

2 tbsp finely diced red pepper

salt and pepper to taste

4-5 endives (enough leaves to serve 25)


Roughly chop the shrimp and set aside.

In a medium bowl combine the sour cream, mayonnaise, lemon zest, lemon juice and hot sauce.

Now add the tarragon, red onion and red pepper. Mix well.

Add salt and fresh ground pepper to taste.

Add the shrimp to the dressing and toss.

Let sit for about 30 minutes in the fridge to allow the flavours to meld. Then adjust season (including lemon juice) again.

When serving, place 1 tablespoon of the salad on each endive leaf. Remember to adjust your seasonings before you serve this and though you don’t want it ice cold, it should be slightly cool from the fridge.

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About the Author

Sue Riedl worked for 12 years in the Toronto film industry where her culinary passion was ignited while consuming countless unhealthy snacks off the craft service table. More


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