Ingredients
2 c. water
1 c. dry white wine
2 tsp. Coarse salt
1 dried bay leaf
1 lb. medium shrimp
2 tbsp. fresh lemon juice
1 tbsp. white-wine vinegar
1/4 cup extra-virgin olive oil
1/4 c. Crème fraîche
2 tbsp. Crème fraîche
2 tbsp. finely chopped shallot
2 tbsp. minced fresh chives
2 small Belgian endives
Thin crackers, for serving
Preparation
Step 1Bring 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 1/2-inch pieces.Step 2Whisk 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.
