(18 – 24 pieces depending on the size of the endive leaves)
- 1 lb – Raw shrimp, peeled and deveined. If you can find salad shrimp, use them because it will eliminate the need to cut the shrimp. Otherwise, use any size shrimp.
- 1/4 – Red Onion (about 3 oz)
- 1- Jalapeno pepper
- 1 oz. – Water chestnuts. These will add a little extra crunch and freshness to the salad, without altering the flavor. You can find canned water chestnuts in the Asian aisle of the grocery store. This recipe calls for 1 oz., but they come in an 8 oz. can or jar. If you are worried about wasting ingredients, you can add water chestnuts to just about any vegetable dish or salad.
- 1 oz. – Green onion
- 1 oz. – Toasted walnuts. I recommend buying raw walnuts and toasting them yourself at 400 degrees F for just a couple of minutes. Alternatively, you can buy toasted walnuts, but use unsalted so you can control the level of salt in the recipe.
- 20 oz. – Endive (approximately 6 small heads). This will be more than you need, but you will select only the best leaves to use.
- 4 tbsp. – Mayonnaise
- 2 tbsp. – Horseradish sauce
- Fresh juice from 1/4 lemon (cut one lemon into 8 wedges. Use two wedges for the juice and save the remaining wedges for garnish.)
- 1/8 tsp. – 5 spice. 5 spice has an amazing flavor because it includes unusual ingredients such as fennel. It can be found in the spice aisle. However, you can substitute all spice. All spice is missing the distinct fennel flavor, but otherwise it is a pretty close substitute.
- 1/4 tsp. – Dry mustard
- 1/8 tsp. – Smoked paprika
- 1/2 tsp. – Ground hot red pepper
- 1 tsp. – Salt (The salad may need more, but taste the salad after adding the dressing and add salt to taste.)
- 1 tsp. – Pepper
- Micro greens. There is no exact measurement for this. Micro greens are typically in a small container in the produce section near the fresh herbs.
- Lemon wedges. Use leftover lemon wedges from the dressing.
- 1 box – Lightly salted water crackers
- If the shrimp are frozen, thaw them and drain the excess water.
- Cook the shrimp over low heat until they turn pink and opaque (2-3 minutes). Once the shrimp are pink and opaque, immediately strain them to remove any excess liquid, and transfer them to a large mixing bowl to stop the cooking process. Allow the shrimp to sit for about 10 minutes to cool down. Again, drain any excess liquid once the shrimp are cool.
- Finely dice the red onion, green onion, and jalapeno pepper, and gently mix with the shrimp.
- Crumble the toasted walnuts in the shrimp salad and gently mix.
- Gently fold the dressing into the shrimp salad. Taste the salad, and add salt and pepper to taste. See dressing instructions below.
- Separate leaves from the endive head, and thoroughly wash and dry them. Use only the best leaves, which means that you may need to discard the outer leaves and the smaller inner leaves. See serving options below.
- Thoroughly mix all ingredients together.
- Serve on a platter with micro greens as a garnish and extra lemon wedges. To keep the endive boats cooled, place the platter on top of a bowl filled with ice. This option is better if you are hosting the party and do not have to transport the dish to another location. It’s nice to stuff the endive boats for guests so they are not left trying to figure this out. Please see picture below.
- If you are transporting this to another location, it would be better to serve the salad inside a small bowl that is placed inside a larger bowl and surrounded by ice. Place the endive leaves and the lemon on top of the ice. Please see picture below.
I recommend serving a dish of lightly salted water crackers along with both of these serving options.