BELGIAN ENDIVE SHRIMP BOATS
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1 Belgian endive 1 lb raw shrimp 1 celery stalk 2 green onions 1/4 cup parsley, chopped 1 tbsp mayonnaise 1 tsp horseradish 1 tbsp butter 1/2 lemon, juiced S&P Chili powder Garlic powder Smoked paprika
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DIRECTIONS
- Peel and devein the shrimp. In a bowl, season the shrimp with S&P, smoked paprika, garlic and chili powder. Mix well, cover, and set aside.
- While the shrimp marinades, chop the celery, green onions, and parsley finely.
- Over medium high, melt the butter in a cast iron or a nonstick pan. Add shrimp, cook until slightly brown, about 2-3 min, flipping the shrimp halfway. Remove from the pan, let it cool and chop roughly.
- In a large bowl, combine chopped shrimp, celery, green onions, and parsley. Add mayo, horseradish and lemon juice. S&P to taste. Mix well.
- Break the endive head into individual leaves. Arrange on a plate and spoon about 2-3 tbsp of shrimp mixture into each of the leaves.
- Garnish with some microgreens and enjoy!
