No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Endive with Shrimp Salad

Welcome cocktail-party guests with this fuss-free appetizer that puts deli and freezer staples to work for you.

  • Yield: Makes 20
Endive with Shrimp Salad

Source: Everyday Food, December 2006


  • 8 ounces medium cooked shrimp, finely chopped
  • 3 ounces goat cheese, room temperature
  • 2 tablespoons chopped chives, plus more for garnish
  • 1 tablespoon fresh lemon juice
  • coarse salt and ground pepper
  • 20 endive leaves (from about 3 heads)


  1. In a small bowl, combine shrimp, cheese, chives, and juice; season with salt and pepper. Cover with plastic wrap, and refrigerate up to 1 day. To serve, place 1 tablespoon mixture on each endive leaf, and top with additional chives.

Reviews (2)

  • BostonBride2014 1 Jan, 2009

    the goat cheese overpowers the delicate flavor of the shrimp. they were ok but barely touched at my cocktail party. not for everyone's tastes.

  • smaloney 10 Nov, 2008


Related Topics