SERVES 8
MAKES 28 to 32 leaves
TOTAL TIME: 45 minutes
If your shrimp are smaller than 21 to 25 per pound, the cooking time will be slightly shorter. The shrimp salad can be refrigerated in an airtight container for up to 1 day; season with additional lemon juice, salt, and pepper before assembling endive leaves.
|
12 |
ounces extra-large shrimp (21 to 25 per pound), peeled, deveined, and tails removed |
|
5 |
tablespoons lemon juice, spent lemon halves reserved (2 lemons) |
|
8 |
sprigs fresh parsley plus 2 teaspoons minced |
|
6 |
sprigs fresh tarragon plus 2 teaspoons minced |
|
1 |
teaspoon whole peppercorns |
|
1 |
tablespoon sugar |
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Salt and pepper |
|
|
½ |
cup mayonnaise |
|
1 |
shallot, minced |
|
⅓ |
cup finely chopped Granny Smith apple |
|
3 |
large heads Belgian endive (about 18 ounces), leaves separated |
1. Combine shrimp, ¼ cup lemon juice, spent lemon halves, parsley sprigs, tarragon sprigs, peppercorns, sugar, and 1 teaspoon salt with 3 cups cold water in medium saucepan. Place saucepan over medium heat and cook, stirring often, until shrimp are pink and firm to touch and centers are no longer translucent, 8 to 10 minutes. Off heat, cover and let shrimp sit for 2 minutes.
2. Meanwhile, fill medium bowl with ice water. Drain shrimp, discarding aromatics, then plunge immediately into ice water to chill, about 3 minutes. Drain shrimp well, dry thoroughly with paper towels, and chop into small pieces.
3. Whisk mayonnaise, shallot, remaining 1 tablespoon lemon juice, minced parsley, and minced tarragon together in medium bowl. Stir in shrimp and apple and season with salt and pepper to taste. Lay endive leaves on large platter, spoon 1 tablespoon shrimp salad into each leaf, and serve.