Got uncooked shrimp or a bag of frozen stuff that’s taking up valuable freezer space? An easy, tasty and versatile solution is shrimp mousse. It can be used as a stuffing for fish, cooked in a ring and chilled for a potluck, or used as filling for mushroom caps or puff pastry. You can substitute sole or salmon if you don’t like shrimp.
Confession time…. I blew the mold when plating, and used spoons to form a bowl shape. In the words of Anthony Bourdain, “What happens in the kitchen….”
Shrimp Mold (serves 4)
- 1 lb shrimp, shelled and cleaned
- 1 egg
- 1 shallot, minced
- 1 tbsp pimento, diced
- 1 tsp capers
- 1/3 cup whipping cream
- Salt to taste
Preheat the oven to 350 °F and butter a baking mold. Blend shrimp, egg, pimento, caper and shallot in a food processor until stiff. Set the processor to low and pour in a thin, steady stream of cream.
Pour the mixture into the mold and bake in a water bath for 25 minutes. Let the mold cool for 15 minutes and invert onto a serving platter. Garnish with chives, lemon or tomato. Serve with mayonnaise.
Stuffed Portobello Mushroom Caps (6 servings)
- Shrimp mousse described above
- 6 large and unbroken portobello mushrooms
- Course ground pepper to taste
Preheat oven to 350°F. Clean and stem mushrooms. Sprinkle with pepper and steam for 5 minutes. Steaming the mushrooms before hand ensures that they’re tender.
Generously fill mushroom caps with mousse and place on a baking rack. Bake for 20 minutes. These can be served immediately or chilled for later.
You can also do this with button mushrooms for appetizers. It will make 2 dozen.