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Shrimp Salad in Endive Cups

Submitted by on May 23, 2011 – 2:40 pm6 Comments

shrimp salad in endive cups

Here’s another recipe using Saucy Mama’s Tarragon Lemon Mustard. They also have an Apricot Ginger Mustard that would be fabulous in this! But here’s my version, using just five ingredients.

Shrimp Salad in Endive Cups

  • 1 lb. shrimp, cooked and coarsely chopped
  • 1/4 – 1/3 cup mayonnaise (start with less and add to taste)
  • 1/3 cup Saucy Mama Tarragon Lemon Mustard
  • 1/4 cup finely diced celery
  • 2 head endive, leaves separated (don’t do this until just before serving; endive leaves brown very quickly)

Mix together first four ingredients. Chill one hour or up to four; scoop into endive leaves and serve immediately. You can also use small tomatoes in place of the endive (although we preferred the endive).

Let me know if you have any questions or comments!

Cheers,