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Ingredientes
- 2 Tbsp. mustard seeds
- 2 Tbsp. vegetable oil
- 3 Tbsp. capers liquid removed and rinsed
- 1/2 c. red bell pepper seeded de ribbed and diced
- 1/2 c. minced fresh parsley
- 2 Tbsp. dijon mustard
- 1/4 c. mayonnaise
- 1/4 c. plain yogurt or possibly lowfat sour cream
- 1 Tbsp. fresh lemon juice
- 1 tsp chopped fresh tarragon or possibly 1/4 tsp. dry tarragon
- 1 lb bay shrimp
- 1 x salt mid freshly grnd pepper to taste 6 heads belgian endive
- 1 bn watercress stemmed and coarsely minced
Direcciones
- In a small skillet over medium high heat heat oil and cook mustard seeds till they pop.
- Let cold then mix with capers pepper parsley mustard mayonnaise yogurt lemon juice and tarragon till well combined.
- Add in shrimp and mix gently.
- Add in salt and pepper.
- Coarsely chop 1 endive and toss with watercress.
- Moisten with about 2 Tbsp. mayonnaise mix.
- Core and separate leaves of the remaining 5 endives.
- Select 36 of the bestlooking leaves and place about 1 tbspn shrimp salad on pointed end.
- Mound watercress mix in center of serving platter and surround with filled endive leaves.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 787g | |
| Calories 1336 | |
| Calories from Fat 809 | 61% |
| Total Fat 91.84g | 115% |
| Saturated Fat 11.77g | 47% |
| Trans Fat 0.71g | |
| Cholesterol 697mg | 232% |
| Sodium 2116mg | 88% |
| Potassium 1478mg | 42% |
| Total Carbs 24.98g | 7% |
| Dietary Fiber 7.4g | 25% |
| Sugars 8.1g | 5% |
| Protein 103.45g | 166% |
