Endive with Shrimp Salad


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


  • 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.

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