Serving appetizers on endive leaves is great. It’s nature’s edible serving spoon. Less clean up and you get more veggies in. With the exception of my father, who picks all vegetables out of everything, everyone else loved this appetizer. Well, even he loved it as soon as we gave him permission to eat it without the endive.

Spicy Tequila Shrimp
~5-6 appetizer servings

  • 10-12 endive leaves
  • 1/2 cup chopped dry sausage
  • 1/4 cup finely chopped onion
  • 1/2 teaspoon crushed red pepper
  • 6 ounces peeled shrimp, cut lengthwise
  • 1 tablespoon tequila (I used Aha Toro Tequila)

Instructions –
1. Arrange endive on a serving platter.


2. In a medium saute pan heat sausage and onion on medium high heat. Stir around until sausage releases fat. Add crushed red pepper and toss around until sausage has softened.
3. Add shrimp and cook until almost pink. Flambe using tequila. Toss and spoon onto endive leaves. Serve immediately.

Spicy Tequila Shrimp 3
posted by jessica at 08:03 AM Filed under Fusion, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.