Shrimp Mousse With Peas Recipes

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.

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.

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.

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.

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.

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.