Endive with Shrimp Filling

Cuisinart original

A pretty presentation and delicious too. A great finger food, not too fussy, and easy to do ahead.


Makes 24 appetizers


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

Nutritional information

Calories 27 (43% from fat) • carb. 2g • pro. 2g • fat 1g • sat. fat 1g • chol. 15mg • sod. 41mg • calc. 33mg • fiber 2g


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.