At your next get-together, combine the rich texture of cream cheese with the zesty, buttery flavors of shrimp scampi and fresh lemon to create a delicious appetizer. Serve this delicious appetizer by separating the leaves of Belgian endive and using them as refreshing, unique serving spoons. The crisp texture of the endive contrasts well with the buttery, creamy texture of the rest of the dish while the flavors from the filling temper Endive’s naturally bitter flavor. Pair it with a chilled class of buttery Chardonnay.
The following recipe was designed to serve 4 people.
1 pkg. (8 oz.) cream cheese, softened
dash ground black pepper
3 heads Belgium endive
1 pkg. (8 oz.) Sea Cuisine™ Shrimp Scampi
¼ cup chopped fresh parsley
½ lemon, cut into wedges
shredded green leaf lettuce
In a small bowl, combine cream cheese and pepper. Set aside. Carefully cut off the root end of the endive. This should allow the larger leaves to release themselves. Continue releasing all leaves.
Cook Shrimp Scampi as directed on package. When shrimp has been cooked through, remove and discard tails. Spoon 3/4 tsp. of the cream cheese mixture into the bottom of the endive leaf (the non-pointed end). Carefully spoon one shrimp with sauce on top of the cream cheese. Repeat until all shrimp are used. Garnish with a sprinkle of chopped fresh parsley and leaves (if desired). Serve with lemon wedges on a bed of lettuce.
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