Shrimp Salad Canapes With Endive

• t cups water
• t cup dry white wine, such as Sauvignon Blanc
• t teaspoons coarse salt
• t dried bay leaf
• t pound medium shrimp, peeled and deveined, tails removed
• t tablespoons fresh lemon juice
• t tablespoon white-wine vinegar
• t/4 cup extra-virgin olive oil
• t/4 cup plus 2 tablespoons creme fraiche
• t tablespoons finely chopped shallot
• t tablespoons minced fresh chives
• t small Belgian endives
• thin crackers, for serving

1. 1.tring 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.
2. 2.thisk 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 creme fraiche. 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.

water, white wine, coarse salt, bay leaf, shrimp, lemon juice, whitewine vinegar, extravirgin olive oil, creme fraiche, shallot, fresh chives, endives, crackers

Taken from www.epicurious.com/recipes/member/views/shrimp-salad-canapes-with-endive-50166438 (may not work)