SHRIMP SALAD CANAPES WITH ENDIVE

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SHRIMP SALAD CANAPES WITH ENDIVE image

Categories     Condiment/Spread     Shellfish     Appetizer

Yield 4 cups

Number Of Ingredients 13

• 2 cups water
• 1 cup dry white wine, such as Sauvignon Blanc
• 2 teaspoons coarse salt
• 1 dried bay leaf
• 1 pound medium shrimp, peeled and deveined, tails removed
• 2 tablespoons fresh lemon juice
• 1 tablespoon white-wine vinegar
• 1/4 cup extra-virgin olive oil
• 1/4 cup plus 2 tablespoons creme fraiche
• 2 tablespoons finely chopped shallot
• 2 tablespoons minced fresh chives
• 2 small Belgian endives
• Thin crackers, for serving

Steps:

  • 1. Bring water, wine, 1 teaspoon salt, and the bay leaf to a boil in a medium saucepan. Reduce heat, and simmer for 5 minutes. Add half the shrimp, and cook until opaque, about 1 minute. Using a slotted spoon, transfer shrimp to a plate, and let cool. Repeat with remaining shrimp. Cut into 1/2-inch pieces. 2. Whisk together lemon juice, vinegar, and remaining 1 teaspoon salt in a medium bowl. Pour in oil in a slow, steady stream, whisking until emulsified. Whisk in creme fraiche. Fold in shallot, chives, and shrimp. Cover with plastic wrap, and refrigerate for at least 30 minutes (and up to 4 hours). Just before serving, separate endive leaves, and thinly slice crosswise. Fold endive into shrimp mixture. Serve on crackers.

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