Shrimp...Bloody Mary Style!
By: Colleen Kennedy
Published: Saturday, January 9, 2010 - 7:57am

Ingredients




2 pounds of large cooked shrimp, cut into chunks
3 celery ribs diced (about 1 1/4 cups)
1 cup of scallions, thinly sliced
5 good sized endives (also known as chicory)
Sauce

1/2 cup ketchup
1/4 cup ice cold vodka
1/4 cup lemon juice
3 tablespoons horseradish, to your taste (I only use Kelchner's - the best)
1 teaspoon worcestershire sauce
6 dashes Tabasco

Preparation

1 Combine shrimp chunks, celery and scallions in a meduim bowl. Set aside. 2 In a small bowl combine all sauce ingredients stir until well incorporated. 3 Pour over shrimp mixture. Mix well. 4 Slowly seperate endives, slice a bit off of the core as you break each stalk off. They will get smaller and smaller. Place them on a serving platter. When ready to serve fill each with a bit of the mixture. 5 Endive is a great source of Folate, fiber and vitamins A and K.