Bay Shrimp on Belgian Endive

This is an adaptation of the venerable San Francisco dish called crab Louis. Prep Time: 30 minutes. Notes: Leftover aioli keeps, refrigerated, for 3 days and is delicious on sandwiches.

Yield: Makes 10 to 12 servings (serving size: 2 to 3 leaves)

Ingredients

• 1  large egg
• 1/2  teaspoon  coarse salt, plus more to taste
• 1  small clove garlic, minced
• 2  teaspoons  Dijon mustard
• 1  cup  mild extra-virgin olive oil
• 1/2  to 3/4 tsp. red pepper flakes
• 2  tablespoons  fresh lemon juice
• 1  pound  cooked bay shrimp, rinsed and drained
• 4  tablespoons  finely chopped flat-leaf parsley
• 1  teaspoon  finely chopped fresh thyme
• 3  to 4 large heads red or green Belgian endive, or a combination
• Freshly ground black pepper

Preparation

1. Whirl egg, 1/2 tsp. salt, garlic, and mustard in a food processor until smooth. Add oil, drop by drop at first and then in a slow stream once mixture has begun to emulsify. Whirl until mixture is thick, then add red pepper flakes and lemon juice and pulse to combine. Chill aioli, covered with plastic wrap.

2. Mix shrimp with parsley, thyme, and salt to taste. Add just enough aioli to bind the shrimp (5 to 6 tbsp.); save leftover aioli for another use (see Notes).

3. Cut bases off endive and separate leaves (save small ones for salad). Arrange leaves on a platter and top each with a tablespoon of shrimp mixture and a grind of pepper. Serve immediately.

Note: Nutritional analysis is per serving.

Nutritional Information

Calories:

228 (83% from fat)

Protein:

9.5g

Fat:

21g (sat 3.2)

Carbohydrate:

1.1g

Fiber:

0.6g

Sodium:

353mg

Cholesterol:

100mg