Spicy Shrimp Endive Spears

Name: Spicy Shrimp Endive Spears
Yield: 6 servings
Ingredients: ¼ cup mayonnaise (preferably Kewpie); 1 Tbsp. gochujang (Korean hot pepper paste); ¼ tsp. toasted sesame oil; Pinch of kosher salt; 1 12-oz. bag frozen cooked peeled and tail-off shrimp, thawed; 1 scallion, thinly sliced; 2 large heads of endive, leaves separated; Furikake (for serving)

servings: 6 servings
Dish type: Other

Contains crustaceansContains sesamePescatarianPork-freeAlcohol-freeGluten-freeLactose-freeHalal : to verify

Ingredients

servings

0,25 tasse mayonnaise (preferably Kewpie)
1 c. à soupe gochujang (Korean hot pepper paste)
0,25 c. à café toasted sesame oil
Pinch of kosher salt
1 12-oz. bag frozen cooked peeled and tail-off shrimp, thawed
1 scallion, thinly sliced
2 large heads of endive, leaves separated
Furikake (for serving)

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Method

1
Mix ¼ cup mayonnaise, 1 Tbsp. gochujang, ¼ tsp. toasted sesame oil, and a pinch of kosher salt in a medium bowl to combine. Thoroughly pat one 12-oz. bag frozen cooked peeled and tail-off shrimp, thawed, dry with a kitchen towel or paper towels. Cut into ¼" pieces and add to bowl with mayonnaise sauce along with 1 scallion, thinly sliced. Mix well to coat, then cover shrimp salad and chill at least 30 minutes and up to 1 hour.
2
Uncover shrimp salad and stir well to recombine. Place a small spoonful of shrimp salad on 2 large heads of endive, leaves separated, and arrange on a platter; sprinkle with furikake.

Source : epicurious

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