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Chilled crème fraiche shrimp salad on endive spears
A creamy shrimp and dill mixture perched on a crisp, fresh endive spears (which double as edible spoons). This salad is layered with flavor, refreshing, and super easy to make!
SERVES
2
TO
4
Ingredients
- 1 Cup crème fraiche
- 1/2 teaspoon Chucks red pepper spread
- 1 1/2 teaspoons granulated sugar
- 1/2 teaspoon Kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1 cup fresh dill, finely chopped
- 3/4 cup diced seedless cucumber
- 1/4 cup finely diced chives
- 1 pound cooked Nordic shrimp, tails off
- 1 Endive, into spears
BUTTERED BREAD CRUMB GARNISH
- 2 tablespoons panko bread crumbs
- 2 tablespoons parmesan cheese
- 1 tablespoon melted butter
- ½ teaspoon paprika
- 1/8 teaspoon salt
Directions
- Mix bread crumb garnish ingredients in a bowl, and then spread on a prepared baking sheet with parchment and bake in the oven until golden. Once cooled, place in a bowl for garnishing.
- In a large bowl, combine together the crème fraiche, red pepper spread, sugar, salt, pepper, and dill until combined and smooth. Taste and adjust seasoning, if necessary.
- Add in the cucumber, chives, and shrimp. Stir gently to coat.
- Separate the endive into spears.
- Fill each with the shrimp mixture. Garnish with a sprinkle of butter bread crumbs.
- Serve cold.
