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Shrimp Salad Canapes with Endive

Shrimp Salad Canapes with Endive

Martha Stewart Living, December 2007 http://www.marthastewart.com/317443/shrimp-salad-canapes-with-endive
3.363635
Rated
67.2727100(11)11
  • Yield Makes 4 cups
    Serves 14 to 16

Ingredients

    • 2 cups water
    • 1 cup dry white wine, such as Sauvignon Blanc
    • 2 teaspoons coarse salt
    • 1 dried bay leaf
    • 1 pound medium shrimp, peeled and deveined, tails removed
    • 2 tablespoons fresh lemon juice
    • 1 tablespoon white-wine vinegar
    • 1/4 cup extra-virgin olive oil
    • 1/4 cup plus 2 tablespoons creme fraiche
    • 2 tablespoons finely chopped shallot
    • 2 tablespoons minced fresh chives
    • 2 small Belgian endives
    • Thin crackers, for serving

Directions

  1. Bring water, wine, 1 teaspoon salt, and the bay leaf to a boil in a medium saucepan. Reduce heat, and simmer for 5 minutes. Add half the shrimp, and cook until opaque, about 1 minute. Using a slotted spoon, transfer shrimp to a plate, and let cool. Repeat with remaining shrimp. Cut into 1/2-inch pieces.
  2. Whisk together lemon juice, vinegar, and remaining 1 teaspoon salt in a medium bowl. Pour in oil in a slow, steady stream, whisking until emulsified. Whisk in creme fraiche. Fold in shallot, chives, and shrimp. Cover with plastic wrap, and refrigerate for at least 30 minutes (and up to 4 hours). Just before serving, separate endive leaves, and thinly slice crosswise. Fold endive into shrimp mixture. Serve on crackers.

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