SHRIMP MOUSSE

Makes 4 cups

In a small bowl, mix all the ingredients together. Store in a covered glass  In a food processor, place the shrimp and eggs and blend until almost smooth. Add the butter and truffle oil and season. Pulse until butter is incorporated, but still visible in small pieces. Test a small piece for flavor by sautéing or microwaving it. Place in a container, cover, and store in fridge for up to 2 days.

• 1 1⁄2 pounds medium shrimp, peeled and deveined

• 3 eggs

• 1⁄2 pound butter, chilled, chopped up into 1⁄8-inch dice

• 1 tablespoon truffle oil

• Kosher salt and freshly ground white pepper, to taste

 

Growing up, one of the first things I learned in my mom’s kitchen was how to make shrimp mousse—it was a basic filling for dumplings. Years later, when I was studying in Paris, I refined my technique, learning the secret to creating an airy French-style mousse. It has just four ingredients, is incredibly tasty, and impressive. I guarantee this will become a standard in your recipe repertoire! To save time, you can now buy frozen shrimp that are already peeled, cleaned, and deveined.

Shrimp Mousse

Shrimp Toast

Steamed Shumai With
Edamames And Lemon Broth

Shrimp-Crusted Halibut
With Spicy Asparagus Salad

Jacques Pepin’s
Shrimp Cushion On
Watercress

RECOMMENDED BEVERAGES

Celestin Blondeau Pouilly-Fume “Les Robachottes”

Where : Pouilly-Fume, France
Grape: Sauvignon Blanc
Style: Unlike buttery chardonnays, great sauvignons go much better with food. It smells and tastes of apples, pears, and citrus zest, while possessing a stony quality from the Loire Valley’s unique soil. Its name comes from the fog or “fume” that covers the vineyards. The relatively high acidity means it can stand up well to acidic foods but also does a wonderful job at cutting through rich, creamy dishes.

Marques de Monistrol Cava

Where : Penedes, Spain
Grape: a blend of Macabeo, Parellada, and sometimes Chardonnay
Style: This sparkling white from Spain is very light, crisp, and acidic, making it a wonderful companion to a variety of shellfish while also providing a wonderful contrast to richer foods. This wine undergoes the same process as champagne but is much cheaper.

Simply Ming Home Page
 Recipe Archive    -    Show Schedule   

Many of the hard to find ingredients and cooking tools that Ming uses are available at Ming's online store.
Click here to browse the store!

Copyright © 2006 • Ming.com • all rights reserved