A bag of frozen cooked shrimp simplifies hosting. Thaw, chop, and mix with gochujang-spiced mayo for a sushi roll-inspired dish served on crisp endive.
Defrosted shrimp must be thoroughly dried before chopping to avoid a watery sauce. Chill briefly to maintain the texture and flavor of the dish.
The combination of flavors from the spicy mayo and the slight bitterness of the endive creates a unique and flavorful snack that impresses guests.
Preparing shrimp salad on crunchy endive, topped with furikake, creates a festive presentation and delightful taste, ideal for entertaining without kitchen stress.
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