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.
DUCK MOUSSE TOAST
Provided by Amy Pottinger
Categories appetizer
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 22
Steps:
- For the charred broccoli puree: Coarsely chop the broccoli and toss in a bowl with the garlic, shallot, vinegar, 1/2 tablespoon lemon juice, olive oil and salt.
- Transfer the broccoli to a skillet and broil on high for 6 to 8 minutes, turning occasionally, until charred.
- Add the broccoli to a food processor along with the milk, a few tablespoons lemon juice and salt and pepper. Process until smooth.
- For the toast points: Cut the bread into thin slices. Drizzle lightly with olive oil and sprinkle with salt. Broil on high for 2 to 3 minutes per side. Halve the slices diagonally.
- For the duck mousse: Stir together the duck mousse, cream, pimientos and lemon juice with a fork until smooth. Add salt and pepper to taste.
- For the micro-parsley gremolata: Chop the micro-parsley very fine and add to a bowl with the garlic and lemon zest. Add lemon juice and salt to taste.
- To serve: Plate 2 to 3 tablespoons of broccoli puree. Top with a toast point. Spoon 2 to 3 tablespoons of the mousse onto the toast. Finish with gremolata, salt and an olive oil drizzle.
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
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
DUCK LIVER MOUSSE WITH CARAMELIZED ONIONS
Provided by Emeril Lagasse
Categories appetizer
Time 12h45m
Yield about 5 cups
Number Of Ingredients 14
Steps:
- Place the livers in a bowl and add the milk to cover. Cover the bowl with plastic wrap and refrigerate for at least 8 hours or overnight. Drain well and pat livers dry.
- In a large skillet cook the bacon over medium-high heat until crisp and all of the fat is rendered, 4 to 6 minutes. Remove the bacon and transfer to paper towels to drain. Set bacon aside. Reserve the bacon drippings. Add the livers and cook, stirring occasionally, for 3 minutes. Add the shallots, garlic, thyme, 1 1/2 teaspoons of the salt, and the pepper and cook until the livers are just slightly pink and the shallots are soft, about 1 to 2 minutes longer. Add the cognac and cook until the liquid has evaporated and the livers are cooked through but still tender, 2 to 3 minutes. Transfer to a large shallow bowl to cool.
- Once cooled, place the liver mixture together with any drippings in the bowl of a food processor and add the cream cheese and 1/2 pound butter and process until smooth. Add salt to taste if necessary.
- Spoon the mixture into small ramekins or serving bowls and smooth the tops with a rubber spatula. Cover tightly with plastic wrap and refrigerate until firm, 4 to 6 hours.
- While the mousse is chilling, melt the remaining 2 tablespoons of butter over medium heat in a large skillet and add the onions. Season with the remaining 1/4 teaspoon salt and the sugar and cook, stirring occasionally, until the onions are very soft and caramelized, about 20 minutes. If the onions begin to toughen or get too dark around the edges before they are soft and caramelized, add a bit of water, as necessary. Season the onions with salt and pepper, to taste, transfer to a small bowl and set aside until ready to serve the mousse.
- Crumble the crisp-cooked bacon into a small bowl.
- To serve the mousse, place the ramekins on a plate and serve with the toasted croutons. The caramelized onions and crumbled bacon should be nearby in small bowls for guests to garnish their mousse-spread croutons. (Alternatively, spread the mousse on the croutons and garnish with the onions and crumbled bacon and pass the assembled hors d'oeuvres on a platter.)
SHRIMP PAESANO RECIPE
Provided by TEdmondson
Number Of Ingredients 10
Steps:
- Shrimp: Clean, de-vein and soak in half & half for 10 minutes. Drain and dredge in flour. Sauté in oil over medium heat for 5 minutes. DO NOT TURN! Remove pan from burner and place in preheated oven. Broil 5 minutes. Arrange on warmed plates. Spoon on sauce and serve. Sauce: Mix egg yolk and lemon juice in heavy saucepan. Add ½ of the butter and stir over low heat until melted. Add garlic and remaining butter. Stir briskly until butter melts and sauce thickens. Add chives and parsley. Serving: Time the preparation of the sauce to the completion of shrimp cooking so both are ready together. Serve with warm French bread, pasta on the side if desired and a dry white wine: Sauvignon Blanc, Fumé Blanc, Pinot Grigio or Gris etc.
SHRIMP MOUSSE WITH DILL
Serve as part of a light salad plate, or surround with cracker, melba toast or fresh veggies for delicious appy spread. Delicious!! from The lighthearted cookbook by Anne Lindsay
Provided by Derf2440
Categories Spreads
Time 3h10m
Yield 4 cups
Number Of Ingredients 14
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.
Nutrition Facts : Calories 106.3, Fat 3.6, SaturatedFat 2.2, Cholesterol 11.9, Sodium 419.3, Carbohydrate 14.2, Fiber 0.8, Sugar 10.8, Protein 5.2
DOT BURKE'S SHRIMP MOUSSE RECIPE
Provided by momgram1
Number Of Ingredients 9
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!
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