Ingredients
2cupswater
1cupsdry white wine
2tspcoarse salt
1bay leaf,dried
1lbmedium shrimp
2tbspfresh lemon juice
1tbspwhite-wine vinegar
¼cupextra-virgin olive oil
¼cupCrème fraîche
2tbspCrème fraîche
2tbspfinely shallot,chopped
2tbspfresh chives,minced
2smallBelgian endives
thin crackers,for serving
Preparation
Bring water, wine, 1 teaspoon salt, and the bay leaf to a boil in a medium saucepan. Reduce heat, and simmer for 5 minutes. Add half the shrimp, and cook until opaque, about 1 minute.
Using a slotted spoon, transfer shrimp to a plate, and let cool. Repeat with remaining shrimp. Cut into half-inch pieces. Whisk together lemon juice, vinegar, and remaining 1 teaspoon salt in a medium bowl.
Pour in oil in a slow, steady stream, whisking until emulsified. Whisk in crème fraîche. Fold in shallot, chives, and shrimp. Cover with plastic wrap, and refrigerate for at least 30 minutes (and up to 4 hours).
Just before serving, separate endive leaves, and thinly slice crosswise. Fold endive into shrimp mixture. Serve on crackers.
