How To make Shrimp Mousse Dip
1 cn Tomato soup
2 md Scallions, finely chopped
1 pk Knox unflavored gelatin
1 lb Shrimp, cooked and chopped
1 pk Cream cheese (8oz)
1 Celery stalk, finely choppe
1/4 c Water
1 c Best Food mayonnaise
Dissolve tomato soup and cream cheese over a low heat. Remove from heat. Mix together the gelatin and water. Mix all the ingredients together and put into a mold or pan. Chill for at least 2 hours. Serve with various types of crackers - Ritz are excellent. NOTE: Do NOT cover with foil. A reaction of the foil and the tomato soup causes holes to form in the foil! Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of Recipes from the Kitchen of Joyce & Clem Kohl Kook-Net: THE IMPROV BBS Kook-Net Hub (602)991-4849
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The Best Coconut shrimp coated in plenty of coconut flakes for superior crunch and subtle tropical flavor. Do not skip the the super simple (2 ingredient!) coconut shrimp sauce!
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????COCONUT SHRIMP & SAUCE INGREDIENTS:
1 lb large shrimp (21-25 count), peeled and deveined with tails left on
1/4 cup all-purpose flour
1/2 tsp garlic powder
1/2 tsp salt
2 large eggs
1 1/2 cups sweetened shredded coconut
1/2 cup Panko bread crumbs
Light olive oil, vegetable oil or coconut oil
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Michelin star PRAWN SOUP at home | Shrimp Bisque Recipe
Today I will teach you how you can make delicious fine-dining prawn bisque recipe at home. Combination with garnish from leek, garlic aioli, and fresh prawns with lime is just amazing. Have fun guys
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Shrimp Mousse
This is a great recipe that showcases the versatility
of a ‘waste not, want not’ attitude.
Ingredients:
10 shrimp heads rinsed in cold water
1 tomato
2 tbs. garlic oil
sprigs of dried thyme
1/2 dried guajillo chile- seeds removed
1 package cream cheese
Splash of white wine
Salt
Saute all ingredients on a medium heat, except cream cheese, in a frying pan
for 10-15 minutes. Cool.
Puree shrimp head mixture with cream cheese in a food processor until
smooth.
Pass through a sieve to remove any pieces of shell.
Pour into a ramekin or teacup and place in fridge for a couple of hours to set.
Serve with toast or crackers.
(3分鐘學煮)慕絲蝦Baked shrimp with shrimp mousse
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Truffle Shrimp Ravioli by Chef Dakota Weiss
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Truffle Shrimp Ravioli by Chef Dakota Weiss
Servings: 8-10
INGREDIENTS
Pasta Dough
500 grams double “00” pasta flour
70 grams milk
200 grams egg yolks
20 grams extra virgin olive oil
Pinch of salt
Shrimp Black Truffle Mousse
½ pound shrimp, peeled and deveined
3 tablespoons cream cheese
2 tablespoons ricotta cheese
1 tablespoons black truffle butter
1 tablespoons black truffle oil
Salt, to taste
2 tablespoons chives, chopped
1 lemon, zested
1 lemon, juiced
Hazelnut Brown Butter Crumbs
6 ounces toasted hazelnuts
6 ounces panko bread crumbs
3 ounces brown butter
Salt, to taste
Glace
1 tablespoon butter
¼ cup chicken stock
2 tablespoons minced shallot
1 tablespoon minced chives
PREPARATION
1. Make the pasta by adding flour and a pinch of salt to the bowl of a food processor, pulse a few times.
2. Add the egg yolks, milk, and olive oil.
3. Run the food processor, adding additional milk or flour if the mixture is too wet or dry. Once it to starts to clump together and becomes a dough, let it get worked in the food processor for about 10 turns.
4. Take your pasta to a floured table surface and knead it with your hands until you start to get a shiny, smooth surface. Wrap in plastic and set it aside to rest, about 30 minutes.
5. Add all of the truffle shrimp mousse ingredients to a cleaned food processor and run until very smooth.
6. Transfer to piping bag and set aside in the refrigerator.
7. Begin rolling out the pasta dough by cutting off about an eighth of the dough ball and flattening with a rolling pin, until it forms a long rectangle about ¼ inch in thickness and is no wider than your pasta machine.
8. Run the dough strip through your pasta machine from the machine’s widest setting a few times until smooth. Start rolling the dough through the settings, towards the most narrow, skipping no settings in between, rolling the dough through each setting twice. Run the dough through the machine several times at each setting. Cut the dough strip into smaller pieces if it becomes too long and unmanageable. Store finished strips under a damp cloth to keep pasta from drying out.
9. Use a circular cutter about 3 inches in diameter to cut ravioli. Pipe about 1 tablespoon onto each circle (the amount will vary depending on the exact size of your circles). Egg wash the perimeter and join sides of the circle to form a half circle. Gently pinch dough together to seal ravioli.
10. Place prepared ravioli on a floured surface to prevent sticking, covered with a lightly moistened towel.
11. Heat butter for the bread crumbs in a saucepan until milk solids begin to brown and it starts to smell nutty, then remove from heat.
12. Puree all bread crumb ingredients with the browned butter in food processor until it reaches a coarse sand-like texture.
13. Return bread crumbs to saucepan and toast until golden. Stir often to prevent burning.
14. Cook ravioli in salted boiling water 2 minutes. Submerge in ice bath if not serving immediately.
15. For the glace, melt butter in saucepan. Add chicken stock and whisk together until simmering. Add shallots and chives and then immediately add ravioli. Continuously move the ravioli to warm and coat the with the glace, about 2 minutes.
16. Serve topped with toasted hazelnut bread crumbs.
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