Prawn Shrimp Mousse Rolls Or Triangles Recipes

SHRIMP PUFF PASTRY TRIANGLES

Steps:

• Preheat oven to 400°. In a large skillet, melt 2 tablespoons butter over medium heat. Add bread crumbs and 1/4 teaspoon garlic powder. Cook and stir until toasted, 3-4 minutes. Transfer to a small bowl; wipe pan clean., In the same skillet, melt remaining 3 tablespoons butter over medium heat. Add shrimp and remaining 3/4 teaspoon garlic powder; cook and stir until shrimp turn pink, 6-8 minutes. Reduce heat to low; stir in 1/3 cup cream cheese, sherry, parsley, tarragon and nutmeg until combined. Remove from the heat., On a lightly floured surface, unfold puff pastry. Roll into a 12-in. square. Cut into four 6-in. squares. Spread remaining 1/3 cream cheese over squares to within 1/2 in. of edges. Using a slotted spoon, place about 1/2 cup shrimp mixture on one side of each square. Fold dough over filling. Press edges with a fork to seal. Brush beaten egg over tops. Prick tops with a fork. Sprinkle with reserved crumb mixture, pressing lightly to adhere. Place on a parchment-lined baking sheet. Bake until golden brown, 20-25 minutes. If desired, serve with lemon wedges.

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.

PRAWN (SHRIMP) MOUSSE ROLLS OR TRIANGLES

Steps:

• Preheat oven to 200°C.
• Place the prawns into a blender and pulse and then add the chives and spring onions and give another quick pulse and then add the eggs and pulse again this time until smooth.
• Place the mousse into a mixing bowl, add the rice flour and stir through.
• Lay out a sheet of filo pastry, using a pastry brush, liberally coat the pastry with the melted butter and then place another filo sheet on top and brush with butter and then cut the buttered sheets in half.
• Spoon 1/3 of the prawn mix into the centre and smear over 1/2 of the sheet diagonally and roll up into a spring roll shape.
• Continue this process with the remaining sheets.
• Place on a greased baking sheet and bake at 200C for 15 minutes.
• Cut each one in half on a diagonal.
• Dipping sauce - mix the mayonnaise and the olive tapenade until blended.
• Serve with prawn mousse rolls.
• TO MAKE TRIANGLES - Lay out a sheet of filo pastry, using a pastry brush, liberally coat the pastry with the melted butter and then place another filo sheet on top and brush with butter.
• Cut the layered pastry into 10cm wide strips, place 1 heaped tablespoon of prawn mix on top and fold over to form a triangle, then continue folding in alternate directions until the mouse in encased (repeat this process until all your prawn mix and filo pastry is used).
• Bake as per the rolls.

PRAWN SPRING ROLL WRAPS

Steps:

• Heat oven to 220C/fan 200C/gas 7. Cook the noodles according to pack instructions. Heat 1 tsp oil in a large wok or non-stick frying pan. Stir-fry the vegetables, ginger and coriander stalks for 3-4 mins until almost cooked, but still with a little crunch. Throw in the prawns for 1 min until pink, then stir in the sweet chilli sauce, coriander leaves and noodles, then remove from the heat.
• Brush 4 sheets of filo with a little of the oil, then cover with the remaining sheets. Pile a quarter of the prawn mixture along the narrow edge of each sheet, fold over the edges, then roll up to give you 4 large spring rolls. These can now be frozen for up to 1 month; defrost thoroughly before cooking as below. Brush with the remaining oil, sprinkle with sesame seeds if using, then bake on a baking sheet, seam-side down, for 15 mins until golden and crisp. Serve with a green salad, and a good dollop of extra chilli sauce on the side.

CLASSIC FRESH PRAWN (SHRIMP) ROLLS

Steps:

• Combine mayonnaise, sauce, spring onion, and lemon juice together and mix well.
• Stir through prawns and season with freshly ground black pepper.
• Split rolls and fill with prawn mix and top with the baby rocket.

PRAWNS/SHRIMP IN CREAMY MUSTARD SAUCE

Steps:

• Melt half the butter or margarine in a frying pan over a high heat.
• Add raw prawns if using, and cook until they turn pink and opaque, about 2 minutes, stirring constantly. Remove with a slotted spoon and set aside.
• Melt the remaining butter or margarine in the frying pan. Add the onion and spring onions, and cook until softened, 3 - 4 minutes, stirring frequently.
• Stir in the lemon juice and wine. Bring to the boil, scraping the bottom of the pan with a wooden spoon to mix in the cooking juices.
• Add the cream. Simmer until the mixture thickens, 3 - 4 minutes, stirring frequently. Stir in the mustard.
• Return the fried prawns to the pan and reheat briefly. Add cooked prawns at this stage and heat through, about two minutes. Season with salt and pepper, and serve over rice.