My F&W
quick save (...)
Hazelnut Shrimp in Endive Leaves
© Maura McEvoy

Hazelnut Shrimp in Endive Leaves

  • TOTAL TIME: 30 MIN
  • SERVINGS: MAKES 3 DOZEN HORS D'OEUVRES
  • FAST
  • HEALTHY
  • MAKE-AHEAD

Endive leaves make pretty edible scoops for all kinds of savory fillings. And, they won't get soggy as they sit.

  1. 3 tablespoons hazelnuts
  2. 2 garlic cloves, smashed, plus 1/2 teaspoon minced garlic
  3. 1 pound large shrimp, shelled and deveined
  4. 1/4 cup fresh lemon juice
  5. Salt and freshly ground pepper
  6. 1/4 cup hazelnut oil
  7. 2 tablespoons extra-virgin olive oil
  8. 2 tablespoons finely chopped basil
  9. 2 tablespoons chopped celery leaves
  10. 1 scallion, halved lengthwise and thinly sliced crosswise
  11. 3 large Belgian endives, leaves separated
  1. Preheat the oven to 375°. In a pie plate, toast the hazelnuts for about 10 minutes, or until they are fragrant and browned. Transfer the hot nuts to a kitchen towel and rub them together to remove the skins. Let the nuts cool completely, then coarsely chop them.
  2. Meanwhile, bring a medium saucepan of salted water to a boil with the smashed garlic. Add the shrimp and cook until opaque, about 2 minutes. Drain and let cool; discard the garlic.
  3. In a large bowl, whisk the lemon juice with the minced garlic, 1/2 teaspoon of salt and a generous pinch of pepper. Whisk in the hazelnut and olive oils, then stir in the basil, celery leaves, scallion and 2 tablespoons of the chopped hazelnuts.
  4. Coarsely chop the shrimp and add to the dressing. Season with salt and pepper and toss to coat.
  5. Arrange the endive leaves on a large platter and spoon the shrimp salad onto them. Sprinkle with the remaining 1 tablespoon of hazelnuts and serve.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.