Appetizers
Endive with Shrimp Filling
Makes 24 appetizers
Endive with Shrimp Filling
Makes 24 appetizers
A pretty presentation and delicious too. A great finger food, not too fussy, and easy to do ahead.
Calories 27 (43% from fat)
carb. 2g
pro. 2g
fat 1g
sat. fat 1g
chol. 15mg
sod. 41mg
calc. 33mg
fiber 2g
carb. 2g
pro. 2g
fat 1g
sat. fat 1g
chol. 15mg
sod. 41mg
calc. 33mg
fiber 2g
Ingredients
- 2 tablespoons fresh parsley leaves
- 2 shallots, peeled and quartered
- 1 tablespoon unsalted butter
- 1 teaspoon curry powder
- ¼ pound cooked, peeled and deveined shrimp
- 4 ounces low-fat cream cheese, cut into 1-inch pieces
- 2-3 Belgian Endive
Preparation
- Assemble the Food Processor of the SmartPower Duet™. Insert the metal chopping blade.
- Place parsley in work bowl and process until finely chopped; remove and reserve. Add shallot and pulse to chop finely, about 10 pulses.
- Heat butter in a Cuisinart® MultiClad® 10-inch nonstick skillet over medium heat. Add shallot and cook, stirring, until golden brown, about 5 to 6 minutes. Add curry powder and cook, stirring, 1 minute. Set aside to cool. Add shrimp to work bowl; pulse to finely chop, about 5 times. Remove and reserve.
- Process cream cheese until smooth, about 15 seconds; scrape work bowl. Add parsley, cooled shallot mixture, and chopped shrimp. Pulse to combine, about 8 times.
- Trim ½-inch from bottom of endive leaves. Separate into individual leaves and choose 24 of the nicest leaves. Pipe or spread a small amount of shrimp/cream cheese mixture onto bottom half of leaves.
- Arrange on flat serving dish. Cover and refrigerate until ready to serve.
