Mini Bites: Pinot Grigio Cooked Shrimp in Endive Leaf Appetizer

Delicious and easy appetizer for a romantic date night, outdoor dinner party or a simple snack

Serves 12

Ingredients
12 Large shrimp, shelled and deveined
3 Endive leaves
1 cup White wine
½ cup Orange pepper, small dice
½ cup Red onion, small dice
Chives, small dice
Lemon thyme leaves
Kosher salt and freshly ground black pepper, to taste
2 Tbsp. Olive oil

Directions
1. Cut the end off of the endive, discard outer leaves. Separate leaves and place on a platter.

2. Place large sauté pan on medium heat. Lightly coat pan with olive oil. Once the oil warms, add red onion and red pepper and sauté for 2 minutes. Add wine and cook for another 2 minutes then add shrimp. Cook shrimp in wine for 3 minutes a side, until pink and cooked through. Remove shrimp and reserve in a bowl.  Let the wine cook for another 5 minutes. In the mean time, dice each shrimp into large pieces. Spoon 3 – 4 shrimp into endive cups and top with a spoonful of wine sauce with diced vegetables.

3. Garnish with chives and lemon thyme and enjoy.

Photography by Brandon Maya Johnson