Shrimp Mousse Mousse De Crevettes Food

SHRIMP MOUSSE (MOUSSE DE CREVETTES)

Steps:

• Put the shrimp and egg into the container of a food processor. Add salt, pepper, cayenne and nutmeg. Blend to a fine puree.
• With the motor on, gradually add the cream. Test the seasonings by dropping a teaspoon of the mousse mixture into a little boiling salted water. Cook until it is slightly firm. Drain and taste. If desired, add more seasonings.

MOUSSELINE DE FRUIT DE MER

Steps:

• For the filling Warm a saute pan with a small amount of olive oil. Take the diced shrimp, finely diced elbow lobster meat, and diced sea scallop, and sear lightly. Remove the remaining lobster meat from the shell and cut into 1 1/2-inch pieces. Reserve this lobster meat and the whole shrimp and scallops in the refrigerator. Add the diced vegetables and saute for 1 minute. Deglaze with the vermouth. Bring the ingredients to boil and simmer for 1 minute. Strain, reserving the seafood and vegetables and the liquid separately. Return the liquid to the saute pan. Add the heavy cream and a small amount of beurre-manie, and bring to a boil. Add back the seafood and vegetable mixture. Season with salt, pepper, cayenne pepper, lemon juice, and the chopped tarragon. Set aside.
• For the Fish Mousse: Put the chopped fish in a food processor and run it at high speed until the fish has a very tight consistency. Now add the egg while the machine is running and then the heavy cream. Run until the fish mousse has a shiny and bright consistency. Add salt, pepper and cayenne pepper for seasoning, set in cool place.
• Butter 6 small stainless steel cups, 1 1/2-inch diameter and approximately 2 inches deep. Take a small amount of fish mousse in pastry bag with a small opening, and coat the bottom and the inner sides of the buttered cup with a thin layer of the fish mousse repeat 5 more times with the remaining cups. Now take the seafood filling and fill up almost to the very top of the cup. Take a small amount of fish mousse and cover the opening with it. Set aside.
• Assembly: Preheat oven to 450 degrees F. Fill a roasting pan that will fit all 6 molds in it, halfway with hot water. Place the molds in the water and place in the oven. Bake for approximately 8 to 10 minutes.
• While timbale is baking, warm a frying pan, add a small amount of extra-virgin olive oil and quickly saute the reserved shrimp, scallops, and lobster. Place warm sauerkraut in center of warmed plates, set the seafood around it, garnish with the diced tomatoes and cooked vegetable pearls. Place the fish mousse timbales upside down in the center of the sauerkraut, remove the stainless steel cup. Garnish with caviar and quail eggs. Mix the champagne sauce and spoon it around the seafood. Finish with chervil and chopped chives. Serve immediately.
• In a small bowl, mix together the butter and flour until they are well combined and a paste is formed.
• Sweat the diced onions in small amount of butter without giving color. Set the sauerkraut atop and add the Champagne, water, bouquet garni, bay leaf, juniper berries and seasoning. Cook on low heat for approximately 15 minutes. Set aside in warm place.
• Sweat the shallots with the peppercorns in a small amount of butter in a saute pan, without giving any color to the shallots. Deglaze with the vermouth and the champagne. Add the parsley stems and reduce down to 1/3. Add the chicken or fish stock, and reduce down again to 1/3. Now add the heavy cream and mix in the butter. Simmer the sauce for 1 minute and season with salt, pepper, cayenne pepper and lemon juice. Set aside in warm place.

SHRIMP MOUSSE

Steps:

• Drain shrimp and rinse well. Set aside.
• Bring undiluted soup to a low boil (watch not to splatter).
• Dissolve the gelatin in 1/2 cup warm water, add to soup and stir well.
• Beat cream cheese and mayonnaise together.
• Add the tomato soup and beat mixing well.
• Fold in celery and onion with a wooden spoon.
• Fold in the shrimp, being careful not to break shrimp.
• Pour into a nice mold and refrigerate for several hours or overnight.
• Serve with party crackers that aren't heavily flavored.

TOMATO SHRIMP MOUSSE

Steps:

• Heat soup just to boiling.
• Soften gelatine in cold water in a large bowl.
• Pour hot soup over gelatine.
• Stir until dissolved.
• Beat in cream cheese and next 4 ingredients.
• Stir in shrimp, celery and onions.
• Pour mixture into a 1 1/2 quart mold.
• Chill until firm.
• Can be refrigerated over night or 24 hours.
• Unmold on platter.
• This can be used as a spread for crackers for hors d' oeuvres or molded in a square Pyrex casserole and cut out in separate servings as an entree for luncheon or dinner.
• Serve on lettuce leaf with a green vegetable and fresh fruit.

SAVORY SHRIMP MOUSSE #RSC

Steps:

• In a small microwave safe dish soften the gelatin in the water, about 5 minutes; add the lemon juice and microwave on High 10 seconds or till the gelatin dissolves. In a medium bowl combine the cheese, yogurt, ranch dressing, shrimp and horseradish; whisk in the gelatin mixture. Spoon into 4 glass cups and chill at least 1 hour. Before serving garnish with the zest and chives.

SHRIMP MOUSSE WITH PEAS

Steps:

• For mousse: Pat peas dry.
• Transfer to processor.
• Add 1 tblsp chives with sugar and mix using on/off turns, until coarsely chopped.
• Add salt.
• Chill.
• Sprinkle fillets with wine.
• Cover and refrigerate until ready to use.
• Freeze processor work bowl, steel knife and top, atleast 1 hour.
• Refrigerate all remaining ingredients.
• Preheat oven to 350F and position rack in center of oven.
• Generously butter 3-cup, non-metal, rectangular terrine mold.
• Cut 4 shrimp into quarters and set aside.
• Place remainder in cold work bowl.
• Add shallot and blend well, using on/off turns.
• Mix in egg white and salt.
• With machine running, add cream in a steady stream, mixing only until cream is blended, about 1 minute; do not overmix or cream will turn into butter.
• Remove steel knife and scrape off all mousse.
• Stir in lemon juice, reserved shrimp and remaining chives.
• Spread slightly less than half of mousse into prepared mold.
• Pat refrigerated fish dry.
• Lay 1 fillet down the length of the mold and press down along center, forming a slight indentatation, like a trough.
• Mound peas down length of fillet and, using hands, mold almost to enclose.
• Set remaining fillet over peas with wide end of top fillet joining narrow end of bottom fillet.
• Add remaining mousse to cover completely.
• Smooth top and tap mold sharply on work surface several times to eliminate air pockets.
• Cover with piece of buttered foil, sealing edges tightly.
• Set mold in large pan.
• Add enough hot water to come halfway up sides of mold.
• Bake until knife inserted in center comes out with only a few flecks of mousse, about 30 minutes; do not overcook.
• Remove from hot water.
• Let cool to room temperature.
• Refrigerate overnight.
• For Green Herb Sauce: Chop onions in processor using on/off turns.
• Add yolks, mustard and lemon juice and mix until smooth and creamy, about 1 minute.
• With machine running, add 2/3 cup of oil in a slow, steady stream, stopping occasionally to scrape down sides of work bowl.
• Add remaining oil as necessary, until sauce is consistency of mayonnaise.
• Blend in parsley and basil.
• With machine running, gradually add enough half and half through the feed tube until the sauce is the consistency of whipping cream.
• Season to taste.
• Stir in chives just before serving.
• To serve: Dip mold in hot water.
• Loosen edges with the tip of a sharp knife and invert onto serving platter.
• Let stand at room temperature 45 minutes.
• Cut terrine into ½ to ¾ inch wide slices, bracing end with wide spatula.
• Arrange on individual plates.
• Drizzle a little sauce around slice of mousse and serve remaining sauce separately, at table.

SHRIMP MOUSSE WITH DILL

Steps:

• In a microwave safe bowl or small saucepan, sprinkle gelatin over cold water, let stand until softened, about 5 minutes.
• Microwave at high, 100% power for 40 seconds or warm over medium heat until gelatin is dissolved, let cool slightly.
• In bowl combine onions, dill, lemon juice, salt, sugar, hot pepper sauce, tomato paste, yogurt, sour cream, celery and gelatin, mix well.
• Stir in shrimp and refrigerate until mixture begins to set.
• Spoon into lightly oiled 4 cup mold or alternatively, spoon into serving bowl.
• Cover and refrigerate until firm, at least 3 hours.
• Unmod onto serving plate or serve in bowl and garnish with springs of fresh dill.
• to unmold- run a knife around mousse to loosen from mold.
• Invert onto serving platter, cover with hot, damp tea towel for 1 minute.
• Hold mold and platter securely and give a strong shake to release mousse.
• Remove mold.