Belgian Endive with Shrimp in a Mango Salsa

This is so delicious and easy to make.  It's great as an appetizer or salad.  You can make it a couple of hours before you plan on serving it.  It's beautiful and full of flavor.  If you decide to make it as a salad, don't chop up the shrimp and serve it over romaine lettuce or in butter leaf lettuce cups.  I think any white wine or Rose would go great with this dish.  Cheers!

1/2 lb. cooked peeled shrimp

1 cup  finely chopped mango (use fresh mango)

2 Tbs. cilantro chopped

2 Tbs. extra virgin olive oil

1 Tbs. freshly squeezed lime juice

2 tsp. grated ginger

1/2 tsp. each salt and pepper

24 Endive leaves.

Note:

If you buy cooked frozen shrimp, defrost first.  

If you are buying raw shrimp, peel the shrimp and take the tails off.  Heat 4 cups of water in a large pot.  Once the water is boiling, place shrimp in the pot to cook for 4 minutes.  Drain the shrimp and refrigerate in a bowl until cool.


Take cooled cooked shrimp and chop into small bite size pieces.  

In a bowl, combine shrimp, mango, cilantro, extra virgin olive oil, lime juice, ginger, salt and pepper.  Mix well.

Spoon mixture into endive leaves before serving.  You can make the mixture a couple of hours ahead of time, but wait until you are serving to fill the leaves.


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