Snow is falling on Mendenhall Street this morning and it couldn’t feel more like the holiday season. I’m looking forward to winding down and enjoying time with my family and friends in the Sunshine State. Our tables will be full of fresh citrus and local seafood. My childhood home continues to be a place of constant cooking and surprise guests. Our living room hosts a ongoing fire by the Christmas tree with the coming and going of my childhood friends, neighbors and family. There is something special about warming by the fireplace with the view of grapefruit trees in full fruit outside.
An easy holiday starter in Florida (or really anywhere with a good seafood market) is Roasted Shrimp Salad in Endive. I love endive because it’s healthier than a cracker with a fresh crispy bite. I’ve served everything from beet salad to blue cheese, pear and walnut in endive leaves. They present beautifully stacked like soldiers or presented like a blooming flower on a round platter. Also, if you haven’t seen this clip of Steven Colbert on endive, its a hilarious.
Shrimp salad is quick and unique. I roasted mine in good garlic olive oil (I’m loving my tin of Nudo Garlic Olive Oil right now) and mix with fresh dill, fresh lemon juice, white wine, red onion and salty capers. A little mayo will help everything stay together. An extra drizzle of garlic olive oil will help with presentation!
This is perfect to serve for an afternoon cocktail hour, before a late dinner or even a lunch. Serve with cocktails or red wine. I’m currently enjoying Rios de Chile red wine from the Cachapoal Valley.
Happy Everything! I’ll share photos of my family celebration next week.
Roasted Shrimp Salad in Endive
- 1 pound shrimp
- salt and pepper, to taste
- Nudo garlic olive oil
- 3/4 cup mayonnaise
- 1 lemon, zested and juiced
- 2 tablespoons fresh dill, chopped
- 1 tablespoon white wine
- 3 tablespoons red onion, minced
- 2 tablespoons capers
- 5 heads of California endive
Assembly: Heat oven to 400 degrees. Toss shrimp in garlic olive oil, salt and pepper. Roast for about 6 to 8 minutes. Meanwhile, mix together mayo, lemon juice and zest, dill, vinegar, capers and onions. Taste and season with salt and pepper. Toss hot shrimp in dressing and refrigerate until cold. Arrange shrimp in the endive leaves to serve. I found that cutting the shrimp in half helped them fit nicely inside each leaf. Garnish with a drizzle of fresh garlic oil.