Ingredients

• 2 tablespoons fresh parsley leaves
• 2 shallots, peeled and quartered
• 1 tablespoon unsalted butter
• 1 teaspoon curry powder
• 1/4 pound cooked, peeled and deveined shrimp
• 4 ounces low-fat cream cheese, cut into 1-inch pieces
• 2 -3 Belgian Endive

Instructions

1. Using the metal blade of your Food Processor, place parsley in work bowl and process until finely chopped; remove and reserve. Add shallot and pulse to chop finely, about 10 pulses. Heat butter in a Cuisinart nonstick skillet over medium heat. Add shallot and cook, stirring, until golden brown, about 5 to 6 minutes. Add curry powder and cook, stirring, 1 minute. Set aside to cool.
2. Add shrimp to work bowl; pulse to finely chop, about 5 times. Remove and reserve. Process cream cheese until smooth, about 15 seconds; scrape work bowl. Add parsley, cooled shallot mixture, and chopped shrimp. Pulse to combine, about 8 times.
3. Trim 1/2-inch from bottom of endive leaves. Separate into individual leaves and choose 24 of the nicest leaves. Pipe or spread a small amount of shrimp/cream cheese mixture onto bottom half of leaves. Arrange on flat serving dish. Cover and refrigerate until ready to serve.