Shrimp Salad Canapes with Endive

Photo: Anna Williams
4 cups

These make-ahead shrimp and endive canapes show off their delicate citrus and chive flavors.


  • 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

  • ¼ cup extra-virgin olive oil

  • ¼ cup plus 2 tablespoons creme fraiche

  • 2 tablespoons finely chopped shallot

  • 2 tablespoons minced fresh chives

  • 2 small Belgian endives

  • Thin crackers, for serving


  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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