Food & Cooking Recipes Appetizers Endive with Shrimp Salad 3.0 (117) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Yield: 20 Welcome cocktail-party guests with this fuss-free appetizer that puts deli and freezer staples to work for you. Ingredients 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) Directions 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. Rate it Print