Bay Shrimp on Belgian Endive

Bay Shrimp on Belgian Endive
Photo by James Carrier


  • ½ to 3/4 tsp. red pepper flakes
  • 1 teaspoon finely chopped fresh thyme
  • ½ teaspoon coarse salt, plus more to taste
  • 1 cup mild extra-virgin olive oil
  • 3 to 4 large heads red or green Belgian endive, or a combination
  • 4 tablespoons finely chopped flat-leaf parsley
  • Freshly ground black pepper
  • + 5 more ingredients
    • 1 large egg
    • 2 teaspoons Dijon mustard
    • 2 tablespoons fresh lemon juice
    • 1 small clove garlic, minced
    • 1 pound cooked bay shrimp, rinsed and drained

1. Whirl egg, 1/2 tsp. salt, garlic, and mustard in a food processor until smooth. Add oil, drop by drop at first and then in a slow stream once mixture has begun to emulsify. Whirl until mixture is thick, then add red pepper flakes and lemon juice and pulse to combine. Chill aioli, covered with ...

View full recipe at My Recipes


Best Wine Deals

See More Deals

Snooth Media Network