Shrimp Mousse 2 Ways

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.

quickly made w/ only a few ingredients

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….”

Option 1

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.

it can take up to a minute for the right texture

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.

light and mellow. add ginger or garlic for a bolder taste

Option 2

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.

portobellos for single servings, buttons for appetizers

You can also do this with button mushrooms for appetizers.  It will make 2 dozen.

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1 Comment

Filed under Main Courses, Seafood

One response to “Shrimp Mousse 2 Ways

  1. Pingback: Shrimp Dumplings In Tomato Sauce | Table Dad

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