For my mom’s birthday, my sister and I made an assortment of simple hors d’oeuvres and snacks for the non-main-meal table, like this Mango Shrimp Salad, and they were all inspired by Pinterest. You can imagine the amount of time I spent surfing the food boards; I’m surprised I didn’t gain 20 pounds just looking at all those food pictures!
I don’t have any in-progress pictures because it was a complete hectic mess when we were making everything. My parents were cooking, and we were cooking, and a little man kept running between our legs yapping to be picked up. So over the next couple of days, I’ll be sharing my interpretation of my “pinspirations” and any tips I picked up along the way!
First up, the Belgian Endive with shrimp salad, inspired by a recipe from Real Simple. Belgian Endive is a type of cabbage that can be eaten raw. It’s crunchy without a lot of the “cabbage” taste, so it’s great for salads. (Ever heard of the beet/walnut/endive combination for a salad? Seriously good eats). The shrimp salad was SUPER easy, since it’s pretty much a salsa style salad and the quantities didn’t need to be exact – my style of recipe!
1 bag of medium shrimp
1 semi-ripe mango
a small bit of red onion
handful of cilantro
evoo (Extra Virgin Olive Oil), salt and pepper
1. Poach (boil) the shrimp for a couple of minutes until pink. Then let it cool.
2. Dice the shrimp, the mango, the red onion and mix together.
3. Add the juice of one lime, a handful of chopped cilantro.
4. Throw in a couple of tablespoons of evoo, and season to taste with salt and pepper.
Tip: Like salsa, this tastes better after it sits and the juices mix a bit.
5. Peel the leaves off of the Endives. I used every leaf until the leaf was 2 inches long. Arrange it in a circle on a plate, and spoon a dollop of salad onto the leaf. Once all the leaves are filled, add some grapes in the middle to make the platter look like a flower!
This dish is great for a summer gathering, and it works really well as a finger food – no utensils needed! Plus, it’s adaptable to vegetarians too if you replace the shrimp salad with a mango bean salsa, or really any type of summery diced salad.