Endive Cups with Shrimp, Avocado, and Chipotle Cream
Makes about 25 cups
Nutrition per cup– calories: 29, fat: 2g (saturated: 0g), carbohydrates: 1g, protein: 2g, fiber: 1g, sugar: 1g, sodium: 96mg
This recipe calls for precooked shrimp. You can purchase cooked shrimp or poach your own.
¼ cup plain, non-fat Greek yogurt
2 tablespoons chopped shallot
1 tablespoon lime juice
1-2 tablespoons minced chipotle chiles in adobo sauce
1 tablespoon minced cilantro, plus extra leaves for garnish
Kosher salt and freshly ground black pepper
½ pound cooked extra-large shrimp, diced
1 avocado (ripe, diced)
3 large Endives, root ends sliced off leaves separated (you will need about 25 leaves)
Whisk together yogurt, shallots, lime juice, chiles, and cilantro in a medium bowl. Add shrimp to chipotle mixture and toss to combine. Season to taste with salt and pepper and serve.
Arrange the endive spears on a circular platter, pointed tips facing out. Spoon filling mixture into the spears (a scant tablespoon). Top with avocado and a cilantro leaf. Serve.
Try our other Assorted Endive Cups:
