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Creamy Shrimp Salad With Endive and Cucumber

Creamy Shrimp Salad With Endive and Cucumber
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Serves 4| Hands-On Time: | Total Time:



  1. In a large bowl, whisk together the buttermilk, sour cream, cornichon brine, and ¼ teaspoon each salt and pepper.
  2. Add the shrimp, lettuce, endive, cucumber, radishes, tarragon, and cornichons and toss to combine.
By July, 2010

Nutritional Information

  • Per Serving
  • Calories 216
  • Fat 5g
  • Sat Fat 2g
  • Cholesterol 183mg
  • Sodium 482mg
  • Protein 28g
  • Carbohydrate 14g
  • Sugar 3g
  • Fiber 9g
  • Iron 5mg
  • Calcium 247mg
What does this mean? See Nutrition 101 .

Quick Tip

Tarragon, a fresh herb commonly used in French cooking, tastes a bit like licoricey basil. If you can’t find it, parsley or basil will do in its place.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.