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  1. #1
    Senior Member
    Join Date
    Feb 2011
    Milwaukee, Wisconsin, United States

    seafood & endive hors d'oeuvres

    They are seafood & endive hors d'oeuvres

    But looking at it I think it could easily become a seafood salad.

    Makes about 24 hors d'oeuvres

    2 tablespoons extra-virgin olive oil
    1/2 teaspoon freshly grated lemon zest
    1 tablespoon fresh lemon juice
    8 ounces fresh cooked lobster, crabmeat or shrimp, finely diced
    4 ounces Cabot Monterey Jack, finely grated (about 1 cup)
    Salt and ground black pepper to taste
    24 leaves Belgian endive (about 2 heads)
    Smoked paprika for garnish (optional)
    1. In small bowl, whisk together olive oil, lemon zest and lemon juice. Add lobster, crabmeat or shrimp and cheese; toss together and season with salt and pepper.

    2. Cover and chill until ready to serve.

    3. Spoon about 1 tablespoon salad in each endive leaf. Sprinkle with smoked paprika if using and arrange on platter.
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    Last edited by LariP; 01-14-2013 at 06:09 PM.

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