Shrimp Salad Endive Spears with Celery Leaf Salad

Servings: 8 Prep: 30 min Cook: 0 min Total: 30 min

This is an elegant little appetizer. These could also serve well on a platter for a party in your home. They’re attractive, delicious AND low carb! This is the kind of dish that I love. It’s completely low carb, but no one would ever second guess it. It just looks light and delicious!

I’ve also done something kind of fun and used the celery leaves as part of the salad. These usually wind up in the trash, but …. Why? They’re beautiful and delicious! Just make sure you stick with the lighter shades, near the heart of the celery. They’re less bitter and not as fibrous.

Shrimp Salad Endive Spears with Celery Leaf Salad

Ingredient
Calories
Fat
Protein
Carbs
SA’s
Fiber
Net Carbs
1 lb (454g) shrimp, peeled, deveined and cooked
481.2
9.1
90.8
4.5
0
0.3
4.3
1 cup (109.63g) mayonnaise
750.5
83.5
2.4
1.3
0.3
0.1
1
1/4 cup (60g) dijon mustard, whole grain
49.5
2.3
3
5.8
0
2.4
3.4
1/2 cup (70g) onion, fine diced
28
0
1
7
0
1
6
1/4 cup (25g) celery, fine diced
4
0
1
0.8
0
0.5
0.3
1/4 cup (32g) carrot, fine diced
13
0
0.3
3
0
1
2
1 bunch (8g) tarragon, stems removed
23.6
0.6
1.8
4
0
0.6
3.4
1 handful (8g) celery heart leaves
23.6
0.6
1.8
4
0
0.6
3.4
3 heads (1539g) belgian endive
261
3
18
51
0
48
3
salt and fresh cracked pepper, to taste
0
0
0
0
0
0
0
Grand Totals (of 8 servings):
1634.5
99.1
120.1
81.5
0.3
54.4
26.8
Totals Per Serving:
204.3
12.4
15
10.2
0
6.8
3.4 g
52.5%
Fat
28.3%
Protein
19.2%
Carbs

Shrimp Salad Endive Spears with Celery Leaf Salad

Shrimp Salad Endive Spears with Celery Leaf Salad

0 from 0 votes
Print Rate
Prep Time: 30 minutes
Total Time: 30 minutes
Servings: 8 Servings
Author: DJ Foodie

Ingredients

  • 1 lb shrimp peeled, deveined and cooked
  • 1 cup mayonnaise
  • 1/4 cup dijon mustard whole grain
  • 1/2 cup onion fine diced
  • 1/4 cup celery fine diced
  • 1/4 cup carrot fine diced
  • 1 bunch tarragon stems removed
  • 1 handful celery heart leaves
  • 3 heads belgian endive
  • salt and fresh cracked pepper to taste

Instructions

  • First 4 steps are done in advance. Cut your shrimp into small bite sized pieces. Set aside to chill.
  • Mix together your mayonnaise and dijon. Set aside, to chill.
  • Combine your onions, celery and carrots. Set aside, to chill.
  • Mix together your whole leaves of tarragon and soft light green celery leaves, from the heart. Could also use dill, fennel fronds, mache, chervil or parsley leaves. Cover with a moist towel and set aside, to chill.
  • When the time comes to serve, cut the bottoms off your endive. Cut about 1/2 inch from the base of the endive. Look for 24 nice big spears. With some of the unused smaller spears, you can slice them thin and add them to the shrimp salad (not too much, though ... endive can be bitter).
  • Take a small portion of the dijon mayo and spread it along the bottom of a plate or platter, to serve as a "glue" for the endive. This will help hold them in place, or else they like to roll around.
  • In a mixing bowl, blend the shrimp, the remainder of the dijon mayo and the veggies. Season with a little salt and pepper. Mix well.
  • Add a nice spoonful of salad to each endive spear.
  • Please each spear on the plate or platter.
  • Top each spear with a small amount of salad.
  • Serve!

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* Learn More: More about this recipe and nutrition …

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