Belgian Endive with Gold Coast Shrimp Salad

Name: Belgian Endive with Gold Coast Shrimp Salad
Yield: makes about 30 hors d¿oeuvres
Ingredients: 12 cups water; 1 carrot, coarsely chopped; 1 stalk celery, coarsely chopped; 1 lemon, halved; 1/2 onion, preferably Vidalia, peeled; 2 bay leaves, preferably fresh; 1 tablespoon coarse salt, plus more to taste; 1 pound unshelled large shrimp (21/25 count); 4 to 6 heads Belgian endive; 3 tablespoons chopped fresh tarragon; 2 tablespoons mayonnaise (page 282); Freshly ground black pepper; 30 fresh tarragon leaves, for garnish

December 9, 2011

We sometimes vacation at Jekyll and St. Simons Islands, part of a region that Georgians call the “Golden Isles” or “Gold Coast.” For many years, it was the vacation retreat of very wealthy families from the Northeast. But it was another sort of gold that inspired the name: according to a local historian, it was named centuries ago by the first settlers, who were dazzled by the golden glow of the marshes at dusk. These marshes, the clear estuaries, and the surrounding waters are also home to sweet wild Atlantic shrimp. With the endive leaves arranged in concentric circles on a platter, this is an especially attractive addition to the buffet table.

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