In search of a party pleaser for your next event? Endive serves as an elegant edible dish for these scrumptious shrimp bites with a citrus twist. (The secret is in the sauce!) Don’t be surprised when your guests gush over this starter and ask you to share your source.
- Place the shrimp in a deep saute pan. Add the lemon slices and tarragon, then gently drizzle 3 tbsp of O Citrus Champagne Vinegar. Bring to just below a boil over medium heat, then reduce the heat to low and cook for 3 minutes until the shrimp are pink and opaque. Use a slotted spoon to transfer the shrimp to a cutting board.
- Trim and discard the tails of the shrimp, then cut each shrimp horizontally in half. Place in a mixing bowl. Cover and refrigerate for a few minutes (or up to a day if preparing in advance).
- Meanwhile, create the sauce. Whisk together the mayonnaise, horseradish and remaining 1 tbsp O Citrus Champagne Vinegar in a medium bowl. Then, gently stir in the tarragon.
- When ready to serve, place upturned endive leaves onto a platter, evenly spaced out. These will act as edible dishes (lettuce cups).
- Fill each endive leaf with 2 shrimp halves, then add a spoonful of sauce atop each cup. Garnish with a few single tarragon leaves.
Tip: While there are multiple varieties of endive, we chose Belgian endive as it’s shape serves as a natural cup or dish to fill with deliciousness. Other varieties, such as curly endive (frisée) and broad-leafed endive (escarole) are better used to add texture to salads. Belgian endive is available from September to May.