CREAMY SHRIMP MOUSSE
Folks will think you're spoiling them when you serve this wonderful shrimp mousse! Molded in a ring, it looks fancy even as it feeds a crowd.
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 5 cups.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 71 calories, Fat 7g fat (2g saturated fat), Cholesterol 17mg cholesterol, Sodium 152mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
GARLIC SHRIMP WITH PEAS
Seek out shrimp in the shell and use the shells for a quick, easy seafood broth. Freeze what broth you don't use in the dish; it comes in handy when you need a seafood broth for a risotto or a stew.
Provided by Martha Rose Shulman
Categories dinner, lunch, main course
Time 45m
Yield 6 servings
Number Of Ingredients 9
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.
Nutrition Facts : @context http, Calories 246, UnsaturatedFat 6 grams, Carbohydrate 20 grams, Fat 8 grams, Fiber 6 grams, Protein 22 grams, SaturatedFat 1 gram, Sodium 651 milligrams, Sugar 7 grams, TransFat 0 grams
SHRIMP MOUSSE WITH PEAS
This requires a bit of work but it looks stunning and tastes fantastic and your guests will definitely be wowed.
Provided by evelynathens
Categories Vegetable
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 21
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.
Nutrition Facts : Calories 585.9, Fat 45.1, SaturatedFat 14.9, Cholesterol 323.6, Sodium 480.4, Carbohydrate 7, Fiber 0.9, Sugar 1.3, Protein 37.3
PASTA ALLA PAMELA WITH SHRIMP AND PEAS
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a big pot of water to a boil. Salt liberally.
- In a large bowl, toss the shrimp with 1 teaspoon salt, 1/2 teaspoon pepper and the baking soda and marinate in the fridge for 15 minutes (this keeps the shrimp moist with a nice crust on the outside).
- Add the pasta to the pot of boiling water and cook according to the package instructions. Drain, reserving about 1 cup of the pasta cooking water.
- Meanwhile, heat a large skillet over medium-high heat until hot. Add the oil to the skillet, then arrange the shrimp in a single layer in the oil. Reduce the heat to medium. Cook, undisturbed, until a nice crust is formed, about 2 minutes. Flip the shrimp, then add the butter and garlic. Cook gently until fragrant, about 1 more minute. Add the wine to deglaze and let simmer for 1 more minute. Add the peas and pasta. Toss to combine. Taste for seasoning and adjust with salt and pepper. Add a generous amount of Parmesan and toss again, adding the pasta water as necessary.
- Transfer the pasta to a large serving bowl. Garnish with more Parmesan and the parsley. Serve.
SHRIMP MOUSSE (MOUSSE DE CREVETTES)
Provided by Craig Claiborne
Categories dinner, dips and spreads
Time 10m
Yield About 1 1/4 cups
Number Of Ingredients 6
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.
Nutrition Facts : @context http, Calories 160, UnsaturatedFat 4 grams, Carbohydrate 2 grams, Fat 13 grams, Fiber 0 grams, Protein 10 grams, SaturatedFat 7 grams, Sodium 348 milligrams, Sugar 1 gram, TransFat 0 grams
SHRIMP MOUSSE
Fast and easy, delightful and gauranteed to please. Need to refrigerate to set mold. Recipe given by Janice Boehm
Provided by Southern Lady
Categories Spreads
Time 13m
Yield 48 serving(s)
Number Of Ingredients 7
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
Make and share this Shrimp Mousse recipe from Food.com.
Provided by Boomette
Categories Onions
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a food processor, mix all ingredients until desired texture. Add salt and pepper.
- Serve with crackers or bread.
Nutrition Facts : Calories 119.3, Fat 1.6, SaturatedFat 0.4, Cholesterol 221.2, Sodium 263.6, Carbohydrate 0.8, Fiber 0.2, Sugar 0.2, Protein 23.8
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