Shrimp Mousse Recipes

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 (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.

SHRIMP MOUSSE TOPPED SALMON

Steps:

• Preheat the oven to 350 degrees F.
• To sear the salmon, sprinkle the fillets with the salt and pepper. Heat a pan over high heat with the oil until the pan is smoking hot. Place the salmon into the heated pan, reduce the heat and allow to sear on the first side for 2 to 3 minutes. Then flip and sear the second side, about 2 minutes. Then remove from the pan and allow to cool.
• To create the mousse topping, first whip the whites until stiff. Next, in a food processor, puree the shrimp, and then add the parsley and seafood seasoning and pulse 7 to 8 times. Next, remove the shrimp and place in a bowl. Add the whipped whites and mix in a folding fashion. After creating the topping, evenly portion about 2 tablespoons of the mousse on top of the cooked salmon fillets.
• To finish the salmon, evenly spread the seasoned breadcrumbs on top of the mousse. Finish in the oven, cooking for 10 minutes. Then remove and serve.

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.

SHRIMP MOUSSE

Steps:

• Melt tomato soup and cream cheese gently on stove. Add gelatin and remove from heat. Add celery, onion, mayonaisse and shrimp. Mix well. Pour into a greased mold and chill. Can be frozen at this point.

SHRIMP MOLD

Steps:

• Heat soup in a small saucepan or in a microwave oven.
• In a medium bowl, stir gelatin into cold water. Mix hot tomato soup into the gelatin liquid.
• In a medium size mixing bowl, combine cream cheese and mayonnaise together. Mix soup mixture into the mayonnaise and cream cheese mixture. Mix well. Add shrimp, celery, and green onions.
• Spoon the mixture into a 1 quart mold and refrigerate for at least 1 hour, but preferably overnight. Unmold onto a serving plate before serving.

SHRIMP MOUSSE

Steps:

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

SQUID STUFFED WITH SHRIMP MOUSSE

Steps:

• Preheat oven to 400 degrees.
• Clean the squid and set aside.
• Shell and devein the shrimp. Put them into the container of a food processor and add the egg, cayenne pepper, nutmeg, salt and pepper. Blend. Gradually pour the cream through the funnel while blending.
• Outfit a pastry bag with a round No. 8 pastry tube. Fill the bag with the shrimp mixture and pipe equal portions of the mousse mixture into the squid bodies. Partly fill each body; the stuffing will expand as it cooks. Sew up the opening of each body with a needle and thread or secure the openings with toothpicks.
• Rub with butter a baking dish large enough to hold the stuffed squid in one layer. Sprinkle the bottom with shallots, crushed tomatoes, salt and pepper to taste. Arrange the stuffed squid neatly inside the pan. Scatter the tentacles around the stuffed squid. Sprinkle wine over all.
• Cover closely with foil. Bring to a boil on top of the stove. Place in the oven and bake 10 minutes. If any of the stuffing runs out, it can be served with the squid. Transfer the squid to a warm platter. Remove and discard the thread or toothpick from each squid.
• Pour and scrape the cooking liquid into a saucepan and bring to a boil. Cook the liquid down to three-quarters cup. Add the cream and return to a boil. Cook over high heat until liquid is reduced to one cup. Pour the sauce over the squid and serve.

DOT BURKE'S SHRIMP MOUSSE RECIPE

Steps:

• In large sauce pan, melt tamato soup and cream cheese. Slowly add water and gelatin to pan. Cool mixture completely. Add onion, celery, peppers, mayo, and shrimp and mix well. Grease a 5 cup mold with reserved mayonaise and then pour mixture into mold. Refrigerate overnight, remove from mold, and enjoy with Wheatsworth crackers!