Everybody needs at least one great appetizer that they can pull off easily and please the masses with ease. Well, I think I have that for you today with these Shrimp & Bacon Endive Cups. It got a bit of sweet, a bit of salty, creamy and crunchy. And overall delicious flavour and assured to be a hit at any party!
So, the other day I posted a salad recipe. I’m back again with a salad inspired recipe. This time in appetizer form and I got to say it’s a great one.
As it turned out, this did for lunch and dinner on Monday. And I managed not to get sick of them. In fact, I am already thinking about when I will make them again.
Much like my Spiced Honey Lime Shrimp, these are delicious!
On that note, these little bites not only look great, but they were mighty tasty as well. I love making salad cups like these and my Blue Cheese and Pomegranate Salad Cups. Great for parties.
Let’s have a little look
First of all, these can be completely prepared ahead of time and then assembled just before serving. When I made these I served them at room temperature not hot. During the summer months I would say you could even serve them cold. So, you can cook your shrimp and refrigerated them until putting the cups together. Makes for very easy entertaining. Well, easier..ha!
Right so the recipe is pretty basic and straightforward, but here’s a few little notes to help out just in case.
Notes About The Shrimp & Bacon Endive Cups
I used baguette bread for the base in these cups, but you could just as easily use bought croutons. I probably would have done if I had some. So you can skip that step if it makes you life easier.
The shrimp I used wern’t too big so they cooked quite quickly. So, adjust cooking time according to the size of the shrimp. Also, in this recipe I had enough shrimp to place two in each up which seemed to work out quite well.
As for the balsamic reduction, I used the stuff that you can buy in a bottle. The reduction part is important because it adds the sweetness to the dish. If you use straight balsamic vinegar it won’t have the sweetness that you really are looking for for finish off these cups.
I would say that just about sums up this little appetizer. Make it and you won’t be disappointed.
Happy cooking friends!
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Get the recipe!
Shrimp & Bacon Endive Cups
Ingredients
- 16 Endive salad cups
- 1/2 lb shrimp peeled & cleaned
- 4 strips bacon
- 1 Spring onion finely chopped
- Small bunch fresh chives finely chopped
- 8 oz Goat's cheese cut into rounds and then halved
- 1/2 baguette cut into slices
- 1 Lemon wedges
- Balsamic reduction
- 3 Tablespoons olive oil
- Sea salt
Instructions
- Preheat oven to 350 degrees F. Lay the baguette slices on a baking tray and drizzle with about 2 tablespoons of the olive oil. Bake for about 10 minutes or until crispy. Remove from oven and roughly break up the bread into small pieces. Set aside.
- In a large skillet set over medium to high heat, add the remaining olive oil until sizzling. Add shrimp and cook for about 3 minutes or until cooked through. Remove from pan and set aside.
- In reserved pan, add the bacon. Cook each side for about 2 minutes. Remove from pan when just starting to go crispy. Drain on paper towels and crumble bacon.
- Assemble cups. First place bread crumbs inside the cups, then top with shrimp and bacon. Squeeze over lime juice and then top with a piece of cheese, chives and spring onion. Drizzle over balsamic reduction and top with a little sea salt.
- Serve immediately.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Thanks For Stopping By & Hope To See You Soon!
