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Shrimp Salad- Stuffed Endive

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Ingredients

Adjust Servings:
1/4 cup mayonnaise
1/4 cup cream cheese, softened
2 tablespoons green onions, finely chopped
1 tablespoon parsley, finely chopped
1 teaspoon lemon zest
1 tablespoon lemon juice
1 garlic clove, pressed
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1 lb shrimp, cooked
1/2 cup finely diced celery
24 belgian endive, leaves

Nutritional information

385.4
Calories
81 g
Calories From Fat
9 g
Total Fat
2.6 g
Saturated Fat
129.4 mg
Cholesterol
1028.7 mg
Sodium
55.1 g
Carbs
47.9 g
Dietary Fiber
4.8 g
Sugars
32.8 g
Protein
1614g
Serving Size

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Shrimp Salad- Stuffed Endive

Features:
    Cuisine:

    This is nice as a first course for a summer dinner party or as an hors d'oeuvre for a cocktail party. The recipe was originally published in Southern Living magazine. This recipe makes 24 leaves; I serve 3 at a time for a first course, or one leaf per serving as an hors d'oeuvre. "Cooking Time" is the time it takes to stuff the leaves.

    • 50 min
    • Serves 8
    • Easy

    Ingredients

    Directions

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    Shrimp Salad-Stuffed Endive, This is nice as a first course for a summer dinner party or as an hors d’oeuvre for a cocktail party The recipe was originally published in Southern Living magazine This recipe makes 24 leaves; I serve 3 at a time for a first course, or one leaf per serving as an hors d’oeuvre Cooking Time is the time it takes to stuff the leaves , This is nice as a first course for a summer dinner party or as an hors d’oeuvre for a cocktail party The recipe was originally published in Southern Living magazine This recipe makes 24 leaves; I serve 3 at a time for a first course, or one leaf per serving as an hors d’oeuvre Cooking Time is the time it takes to stuff the leaves


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    Steps

    1
    Done

    To Make the Dressing, Stir Together the First 9 Ingredients in a Large Bowl, Set Aside.

    2
    Done

    Peel the Shrimp and Dice Them Into Small Pieces. Combine the Shrimp With the Celery and Mix With the Dressing.

    3
    Done

    Divide the Shrimp Salad Equally Between the Endive Leaves, Spooning the Salad Into the Bottom Half of the Leaf.

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