Best 6 Shrimp Salad Canapes With Endive Recipes

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**Shrimp Salad Canapés with Endive: A Delightful Appetizer**

These elegant and flavorful shrimp salad canapés, nestled on crisp endive leaves, are a delightful appetizer that will impress your guests. Made with succulent shrimp, creamy mayonnaise, tangy lemon juice, and a hint of fresh herbs, the shrimp salad is a perfect balance of flavors. Served on crisp endive leaves, these canapés offer a refreshing and crunchy contrast to the creamy filling. This recipe also includes variations for a classic shrimp salad recipe, a creamy avocado shrimp salad, and a spicy chipotle shrimp salad, allowing you to choose the one that best suits your taste preferences. Whether you're hosting a party or looking for a special treat, these shrimp salad canapés are sure to be a hit.

Check out the recipes below so you can choose the best recipe for yourself!

SEARED SHRIMP IN ENDIVE LEAVES WITH PARSLEY SAUCE



Seared Shrimp in Endive Leaves with Parsley Sauce image

Provided by Giada De Laurentiis

Categories     appetizer

Time 58m

Yield 6 servings

Number Of Ingredients 11

12 ounces uncooked large shrimp, peeled and de-veined
5 teaspoons extra-virgin olive oil
Salt and freshly ground black pepper
3 teaspoons fresh lime juice
1/4 cup lightly packed fresh Italian parsley leaves
1/4 cup low-fat sour cream
1/4 cup low-fat yogurt
3 tablespoons chopped fresh chives
1/4 cup finely chopped fresh tarragon or 1 tablespoon finely chopped fresh thyme leaves
2 tablespoons drained capers
2 heads Belgian endive

Steps:

  • To make the shrimp salad: Toss the shrimp with 3 teaspoons (1 tablespoon) of oil in a large bowl to coat. Sprinkle with salt and pepper. Heat a heavy large non-stick skillet over medium-high heat. Saute the shrimp until they are just cooked through or pink, about 1 1/2 minutes per side. Transfer the shrimp to a plate and toss with 1 teaspoon lime juice. Cool completely. Cut the shrimp into small cubes.
  • To make the parsley sauce: Blend the parsley, sour cream, yogurt, and remaining 2 teaspoons lime juice in a food processor until the parsley is finely chopped. Season the sauce, to taste, with salt and pepper.
  • Toss the shrimp with the chives, tarragon, capers, and remaining 2 teaspoons of oil in a large bowl to coat. Season the salad, to taste, with salt and pepper.
  • Separate the endive leaves and arrange on a platter. Spoon about 1 generous tablespoon of the shrimp salad atop each leaf. Drizzle the parsley sauce over the salad and serve immediately.

CITRUS-MARINATED SHRIMP CANAPéS



Citrus-Marinated Shrimp Canapés image

Top crisp slices of bread with citrus butter and tangy broiled shrimp.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 40m

Yield 24

Number Of Ingredients 10

1/3 cup olive or vegetable oil
1 tablespoon lemon juice
1 tablespoon honey
2 teaspoons grated lime peel
1/4 teaspoon salt
24 uncooked peeled deveined medium shrimp, thawed if frozen and tails peeled
3 tablespoons butter or margarine, softened
1 tablespoon orange marmalade
24 slices French baguette, 1/4 inch thick
Cilantro sprigs

Steps:

  • In medium bowl, mix oil, lemon juice, honey, lime peel and salt. Add shrimp; toss to coat. Cover and refrigerate at least 30 minutes but no longer than 2 hours, stirring once after half the time.
  • Meanwhile, set oven control to broil. In small bowl, stir butter and marmalade until well mixed. Spread butter over baguette slices.
  • Remove shrimp from marinade; discard marinade. On rack in broiler pan, place shrimp in single layer. Broil with tops 4 to 6 inches from heat 4 to 6 minutes or until shrimp are lightly browned.
  • Place 1 shrimp on each baguette slice. Garnish with cilantro.

Nutrition Facts : Calories 140, Carbohydrate 17 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 1 g, TransFat 0 g

WARM SHRIMP AND ENDIVE SALAD



Warm Shrimp and Endive Salad image

Categories     Salad     Herb     Mustard     Shellfish     Tomato     Appetizer     Sauté     Picnic     Low Cal     Seafood     Shrimp     Summer     Endive     Gourmet

Yield Makes 4 servings

Number Of Ingredients 13

1 medium vine-ripened tomato
2 teaspoons sesame seeds
3/4 pound large shrimp (about 16)
4 medium Belgian endives
1/2 cup house vinaigrette
2 teaspoons Dijon mustard
2 teaspoons coarse-grained mustard
2 teaspoons soy sauce
1 teaspoon fresh lemon juice
fine sea salt
freshly ground white pepper
1 tablespoon corn oil
2 tablespoons thinly sliced fresh cilantro leaves

Steps:

  • Peel and seed tomato and cut into 1/4-inch dice. In a dry small heavy skillet toast sesame seeds over moderate heat, stirring occasionally, until golden, about 3 minutes. Shell and devein shrimp.
  • Trim top 1 1/4 inches from each endive and separate leaves, discarding small inner core. With a sharp knife cut away soft yellow edges of each leaf (save trimmings for another use), leaving only firm white centers, and cut centers lengthwise into 1/4-inch-wide strips.
  • In a small bowl whisk together vinaigrette and mustards. In a bowl combine endives, tomato, sesame seeds, soy sauce, lemon juice, and 3 tablespoons mustard vinaigrette, tossing to coat, and season with sea salt and white pepper.
  • Season shrimp with sea salt and white pepper. In a large heavy nonstick skillet heat oil over moderately high heat until just smoking. Add shrimp in one layer and sauté until undersides are golden brown, about 1 minute. Turn shrimp over and sauté until just cooked through, about 30 seconds.
  • Divide shrimp among 4 plates, mounding them. Add 5 teaspoons sliced cilantro to endive mixture, tossing to mix, and mound mixture over shrimp. Garnish salads with remaining teaspoon cilantro.

AVOCADO, SHRIMP, AND ENDIVE SALAD



Avocado, Shrimp, and Endive Salad image

Categories     Salad     Mustard     Shellfish     Vegetable     Poach     Picnic     Quick & Easy     Lemon     Shrimp     Avocado     Summer     Tarragon     Endive     Gourmet

Yield Makes 2 to 4 light main-course servings

Number Of Ingredients 9

3 tablespoons fresh lemon juice
2 1/2 teaspoons salt
3/4 lb large shrimp in shells (18 to 20), peeled and deveined
1 tablespoon chopped fresh tarragon
2 teaspoons Dijon mustard
1/4 teaspoon black pepper
3 tablespoons olive oil
2 firm-ripe California avocados (preferably Hass)
1 lb Belgian endive (4 heads), cut crosswise into 1-inch pieces

Steps:

  • Bring 2 quarts water, 1 tablespoon lemon juice, and 2 teaspoons salt to a boil in a 3-quart saucepan, then poach shrimp at a bare simmer, uncovered, until just cooked through, about 3 minutes. Transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Let shrimp chill in water 2 minutes, then drain and pat dry.
  • Whisk together tarragon, mustard, pepper, and remaining 2 tablespoons lemon juice and 1/2 teaspoon salt in a serving bowl. Add oil in a slow stream, whisking until emulsified.
  • Quarter avocados lengthwise, then pit, peel, and cut into bite-size pieces. Add shrimp, avocados, and endive to dressing and toss.

BELGIAN ENDIVE WITH GOLD COAST SHRIMP SALAD



Belgian Endive with Gold Coast Shrimp Salad image

Categories     Salad     Poach     Buffet     Shrimp     Endive     Simmer     Boil

Yield makes about 30 hors d¿oeuvres

Number Of Ingredients 13

12 cups water
1 carrot, coarsely chopped
1 stalk celery, coarsely chopped
1 lemon, halved
1/2 onion, preferably Vidalia, peeled
2 bay leaves, preferably fresh
1 tablespoon coarse salt, plus more to taste
1 pound unshelled large shrimp (21/25 count)
4 to 6 heads Belgian endive
3 tablespoons chopped fresh tarragon
2 tablespoons mayonnaise (page 282)
Freshly ground black pepper
30 fresh tarragon leaves, for garnish

Steps:

  • To poach the shrimp, combine the water, carrot, celery, lemon, onion, bay leaves, and 1 tablespoon of the salt in a large pot. Bring to a boil over high heat, then decrease the heat to low. Simmer gently for about 10 minutes to make a flavorful court-bouillon.
  • Have ready a frozen freezer pack sealed in a heavy-duty plastic bag or a large heavy-duty sealable plastic bag filled with ice cubes. Make an ice bath to cool the shrimp: transfer several cups (or more, depending on the quantity of shrimp) of the broth to a large heatproof bowl. Place the ice pack in the bowl of broth; move the pack around until the broth is well chilled (drain and add more ice to the bag as needed). Return the heat to high and bring the remaining mixture to a rolling boil. Add the shrimp and boil until the shells are pink and the meat is white, 1 to 2 minutes. Do not overcook.
  • Drain the shrimp in a colander or remove with a slotted spoon, then immediately transfer to the chilled liquid to stop the cooking process. Set aside.
  • To prepare the endive, cut off and discard the root ends. Pull the heads apart one leaf at a time. Arrange the leaves in concentric circles like a flower on a large platter.
  • To prepare the salad, peel, devein, and coarsely chop the shrimp. Place in a bowl with the chopped tarragon and mayonnaise; stir to combine. Taste and adjust for seasoning with salt and pepper.
  • To assemble, place 1 generous teaspoon of shrimp salad near the trimmed bottom edge of each endive leaf. Garnish each with a tarragon leaf. Serve immediately.
  • making ahead
  • The shrimp salad can be prepared completely ahead and stored in an airtight container in the refrigerator for up to 2 days. The leaves can be prepared and wrapped in damp paper towels in a sealable plastic bag overnight. Finally, up to 2 hours ahead, the filled endive leaves can be arranged on the platter, covered with a damp paper towel, and refrigerated. Serve chilled.

SHRIMP SALAD APPETIZERS



Shrimp Salad Appetizers image

This refreshing hors d'oeuvre has gained a big following since a friend shared her family recipe with me. My son says it best: The celery and shrimp are so good together. -Solie Kimble, Kanata, Ontario

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 2 dozen.

Number Of Ingredients 6

1 pound peeled and deveined cooked shrimp, chopped
1 can (6 ounces) lump crabmeat, drained
2 celery ribs, finely chopped
1/4 cup Dijon-mayonnaise blend
24 Belgian endive leaves (3 to 4 heads) or small Bibb lettuce leaves
Chopped fresh parsley, optional

Steps:

  • In a large bowl, combine shrimp, crab and celery. Add mayonnaise blend; toss to coat. To serve, top each leaf with about 2 tablespoons shrimp mixture. If desired, top with chopped parsley.

Nutrition Facts : Calories 31 calories, Fat 0 fat (0 saturated fat), Cholesterol 35mg cholesterol, Sodium 115mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 5g protein.

Tips:

  • Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid scrambling later on.
  • Use fresh, high-quality ingredients: The better the ingredients you use, the better your dish will taste. Look for fresh shrimp, crisp endive, and flavorful herbs and spices.
  • Don't overcook the shrimp: Shrimp cooks very quickly, so it's important to keep an eye on it to avoid overcooking. Overcooked shrimp will be tough and rubbery.
  • Use a light touch when mixing the salad: You don't want to break up the shrimp or endive, so be gentle when mixing the salad.
  • Serve the salad immediately: This salad is best enjoyed fresh, so serve it as soon as it's made.

Conclusion:

These shrimp salad canapes are a delicious and elegant appetizer that are perfect for any occasion. They are easy to make and can be tailored to your own taste preferences. Whether you are hosting a party or just looking for a light and refreshing snack, these canapes are sure to please.

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