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.
Monday morning I felt inspired to make something new. After lacking inspiration on the food front lately, it was a great feeling to have the itch to make something new. Okay, so it was 11:00 am on a Monday morning and probably not the best time to want to dive into these appetizers, but that's how it goes in the food blogging world. We don't always eat appropriate food at appropriate times. I've talked about that many times, so I am going to save you all from my boredom today.
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.
What mostly inspired the appetizer making early on a Monday morning was because I was looking through the appetizer section on my blog. Oh my! That section needs a whole lot of work to say the least. There is a lot of stuff in there and a lot of great stuff, but it doens't all quite look the part of "great" appetizers.
When I started the blog three years ago, I had already been writing recipes for my own personal use and taking really bad photos. And I mean really bad. Go take a look at the earlier life of the blog and you will get the drift really quickly. Yea, those were the dark ages for sure. Still constantly learning and improving all the time and am happy to see that I don't use a flash in the dark any more. What was a I thinking?
With the unlit, un styled and unloved photos in sharp focus in my mind, I headed to the kitchen to put the appetizers right. Well at least this one.
There is a huge part of me that says I want to go back and redo all the photos for the first year. Crazy, I know. But the sane side kicks in and I realise I just don't have that kind of time in my life. However, if I do make a recipe from the dark ages and I got good lighting, I'll be busting out the camera to give it a bit of a make over and bring it into the light of 2018.
On that note, these little bites not only look great, but they were mighty tasty as well.
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.
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!
Shrimp & Bacon Endive Salad Cups
Makes 16 / Prep time: 20 minutes / Cook time: 10 minutes
16 Endive salad cups
1/2 lb/250 grams shrimp, peeled & cleaned
4 Strips bacon
1 Spring onion, finely chopped
Small bunch fresh chives, finely chopped
1 Goat's cheese log, cut into rounds and then halved
Baguette bread, cut into thin slices
3 Tablespoons olive oil
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.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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