Belgian Endive with Shrimp Salad

13
Ingredients

45m
Prep Time

15m
Cook Time

1h
Ready In

Recipe: #1298

October 24, 2011

Categories: Salads, Celery, Carrot, Appetizers, Onions Southern, more

recipe by:
TxGriffLover

"With the endive leaves arranged in concentric circles on a platter, this is an especially attractive addition to the buffet table. Adapted from Chef Virginia Willis' cookbook, "Bon Appetit, Y'All"."

Original is 30 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (238.3 g)
Calories 97.1
Total Fat - 5.3 g
Saturated Fat - 1.8 g
Cholesterol - 181 mg
Sodium - 136.7 mg
Total Carbohydrate - 4.8 g
Dietary Fiber - 2.2 g
Sugars - 2 g
Protein - 7.7 g
Calcium - 71.2 mg
Iron - 1.5 mg
Vitamin C - 4.7 mg
Thiamin - 0.1 mg

Step 1

To poach the shrimp, combine water, carrot, celery, lemon, onion, bay leaves and 1 T salt in a large pot.

Step 2

Bring to a boil over high heat, then decrease the heat to low and simmer gently for about 10 minutes to make a flavorful court-bouillon.

Step 3

Have ready a frozen freezer pack sealed in a zip lock bag or a large sealable bag filled with ice cubes.

Step 4

Make an ice bath to cool the shrimp: transfer several cups (or more, depending on the quantity of shrimp) of the broth to a large heatproof bowl.

Step 5

Place the ice pack in the bowl of broth, move the pack around until the broth is well chilled (drain and add more ice to the bag as needed).

Step 6

Return the heat to high and bring the remaining mixture to a rolling boil.

Step 7

Add the shrimp and boil until shells are pink and the meat is white, 1-2 minutes. (Do not overcook.)

Step 8

Drain the shrimp in a colander or remove with a slotted spoon, then immediately transfer to the chilled liquid to stop the cooking process and Set aside.

Step 9

To prepare the endive, cut off and discard the root ends.

Step 10

Pull the heads apart one leaf at a time.

Step 11

Arrange the leaves in concentric circles like a flower on a large platter.

Step 12

To prepare the salad, peel, devein, and coarsely chop the shrimp.

Step 13

Place in a bowl with the chopped tarragon and mayo, stir to combine.

Step 14

Taste and adjust for seasoning with salt & pepper.

Step 15

To assemble, place 1 generous teaspoon of shrimp salad near the trimmed bottom edge of each endive leaf and Garnish each with a tarragon leaf. Serve immediately.