Shrimp Mousse With Peas Food

GARLIC SHRIMP WITH PEAS

Steps:

• Place shrimp shells in a medium saucepan, add 1 quart water and salt to taste. Bring to a boil. Skim off foam, reduce heat, cover partly and simmer 30 minutes. Strain broth into a bowl and discard shells. Return broth to saucepan.
• Meanwhile, sprinkle shrimp with salt, toss and let sit for 15 minutes.
• Return broth to a boil and add peas. Boil 2 minutes, until just wrinkled and slightly tender. Scoop out with a skimmer or slotted spoon and set aside. Measure out 1/2 cup broth and set aside.
• Heat oil over medium heat in a wide heavy skillet. Add garlic and chile flakes. Cook, stirring, until garlic is fragrant and beginning to color, about 1 minute. Turn heat to medium-high and add shrimp. Cook, stirring, until shrimp turns pink, about 2 minutes. Add peas, cilantro and parsley and continue to toss in the pan for another minute. Stir in 1/2 cup broth and heat through while stirring to deglaze pan. Remove from heat, taste and adjust seasoning. Serve.

CREAMY SHRIMP MOUSSE

Steps:

• In a large saucepan, combine the soup, cream cheese and mayonnaise. Cook and stir over medium heat until smooth; remove from the heat; set aside. , Meanwhile, in a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Cook and stir over low heat until gelatin is completely dissolved. , Transfer to a large bowl; cool slightly. Add the shrimp, onion, celery and cream cheese mixture. , Transfer to a lightly greased 6-cup mold. Cover and refrigerate for 4 hours or overnight. , Unmold onto a lettuce-lined serving plate. Garnish with parsley if desired. Serve with crackers. Refrigerate leftovers.

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.

20-MINUTE SHRIMP AND GRITS WITH PEAS AND BUTTER SAUCE

Steps:

• Bring 3 cups of water to a boil in a medium covered saucepan over high heat. Uncover and slowly whisk in the grits, 1 teaspoon salt and 1/2 teaspoon pepper. Reduce the heat to medium low and cook, uncovered, stirring occasionally, until thickened, about 5 minutes. Remove from the heat, stir in 1 tablespoon of the butter and the Parmesan and season with salt and pepper. Cover to keep warm.
• Meanwhile, sprinkle the shrimp with salt and pepper. Heat the oil in a large skillet over medium-high heat. Once the oil is hot, add the shrimp in a single layer and cook until the shrimp just start to turn bright pink on the bottom, 2 to 3 minutes. Add the wine and the peas, scraping up any browned bits on the bottom of the skillet. Bring to a simmer and cook, stirring occasionally, until the shrimp are opaque and cooked through and the peas are tender, 2 to 3 minutes (if the pan gets too dry, add water 1 tablespoon at a time). Add the tomatoes and scallions and toss with the shrimp and peas. Add the remaining 4 tablespoons butter and swirl the pan until there's a thick sauce.
• Serve the grits on a large platter and top with the shrimp, vegetables and butter sauce.

STIR-FRIED SHRIMP WITH SNOW PEAS AND GINGER

Steps:

• In a large bowl combine 2 cups cold water and 1 tablespoon salt, stirring until salt is dissolved. Add shrimp, and let stand five minutes. Rinse shrimp under cold running water, and set to dry on paper towels. With more towels, pat shrimp dry.
• In a bowl, combine broth, wine, soy sauce, cornstarch, sugar and pepper.
• Heat a wok over high heat. To test heat flick a few drops of water into wok. When water vaporizes within 2 seconds, wok is hot. Swirl in 1 tablespoon oil around sides of wok. Add shrimp, spreading them in a single layer, so they have contact with hot metal. Stir-fry for 2-3 minutes or just until pink, tossing them with a wok shovel or spatula. Add remaining 2 teaspoons oil, garlic and ginger, and stir-fry 5 seconds. Add snow peas and remaining 1/4 teaspoon salt, and stir-fry 1 minute more.
• Stir cornstarch mixture, swirl it in around sides of wok, and bring to a boil. Stir-fry just until shrimp are cooked through and sauce has thickened, about 30 seconds more. Stir in scallions, and serve immediately.

SHRIMP MOUSSE

Steps:

• In a food processor, mix all ingredients until desired texture. Add salt and pepper.
• Serve with crackers or bread.

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.

SHRIMP MOUSSE ON SUGAR CANE (VIETNAMESE CHAO TOM)

Steps:

• Marinate shrimp in fish sauce for at least 20 minutes. Wash shrimp, then pound into paste with salt, sugar and pepper (or grind in food processor).
• Form shrimp paste around sugar cane pieces, squeeze with oil until paste is tightly attached.
• Grill over medium charcoal heat until crisp and slightly browned.
• Garnish with cilantro, serve with chili and sweet and sour sauce.

GARLIC SHRIMP AND PEAS WITH LINGUINE

Steps:

• Cook pasta according to package directions, adding peas during last 5 minutes of cooking time. Drain.
• Meanwhile, in large nonstick skillet, melt 1 T. butter over medium-high heat. Add shrimp, garlic and salt; cook, stirring, until shrimp are pink and opaque, 5-6 minutes, adding wine during last 1 minute of cooking time.
• Stir in lemon juice, zest and remaining 3 T. butter until butter just melts. Add pasta and pea mixture; cook, stirring, until heated through, 1 minute. Remove from heat; stir in parsley. Serve immediately.