SHRIMP MOUSSE TOPPED SALMON
Provided by Robert Irvine : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F.
- To sear the salmon, sprinkle the fillets with the salt and pepper. Heat a pan over high heat with the oil until the pan is smoking hot. Place the salmon into the heated pan, reduce the heat and allow to sear on the first side for 2 to 3 minutes. Then flip and sear the second side, about 2 minutes. Then remove from the pan and allow to cool.
- To create the mousse topping, first whip the whites until stiff. Next, in a food processor, puree the shrimp, and then add the parsley and seafood seasoning and pulse 7 to 8 times. Next, remove the shrimp and place in a bowl. Add the whipped whites and mix in a folding fashion. After creating the topping, evenly portion about 2 tablespoons of the mousse on top of the cooked salmon fillets.
- To finish the salmon, evenly spread the seasoned breadcrumbs on top of the mousse. Finish in the oven, cooking for 10 minutes. Then remove and serve.
SAVORY SHRIMP MOUSSE #RSC
Ready, Set, Cook! Hidden Valley Contest Entry This creamy tangy shrimp mousse make a great healthy appetizer served with baby carrots, celery sticks and bell pepper strips. A quick and easy make-ahead dish perfect for a dinner party. Easily doubles or triples.
Provided by RChan13
Categories Cheese
Time 20m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 10
Steps:
- In a small microwave safe dish soften the gelatin in the water, about 5 minutes; add the lemon juice and microwave on High 10 seconds or till the gelatin dissolves. In a medium bowl combine the cheese, yogurt, ranch dressing, shrimp and horseradish; whisk in the gelatin mixture. Spoon into 4 glass cups and chill at least 1 hour. Before serving garnish with the zest and chives.
Nutrition Facts : Calories 59.2, Fat 3.6, SaturatedFat 2.2, Cholesterol 11, Sodium 203.7, Carbohydrate 1.7, Fiber 0.2, Sugar 0.7, Protein 5.1
GRILLED POTATOES & SHRIMP WITH SPINACH MOUSSE #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. The Hidden Valley Original Ranch Dips Mix made these appetizer stacks so flavorful and savory. Layered good eats in this recipe features grilled red potatoes and shrimp with a light tasting spinach mousse of tangy Greek yogurt, minced chives and blanched fresh spinach and of course Hidden Valley Ranch Dip Mix.
Provided by NancyManloveCooks
Categories Weeknight
Time 1h
Yield 24 appetizers, 12 serving(s)
Number Of Ingredients 12
Steps:
- Place the red potatoes in a medium sized saucepan filled with enough water to cover by 1 inch. Place pan over high heat and bring to a boil and allow them to par-boil for 10 minutes until almost fork tender. Dip the potatoes out to the water and allow them to drain in a colander and set aside to cool. Take the spinach and place it in the boiling water that the potatoes cooked in and blanch the spinach for 3 minutes. Drain and squeeze out as much water as possible. Set aside and allow it to cool enough to handle.
- Prepare the green onions by cutting the tender green bottoms of one diagonally on the bias to make thin elongated rings to be used as garnish and the remaining two onions by mincing finely using both the white bottoms and green tops.
- Chop the blanched spinach finely and add it to the yogurt in a medium sized mixing bowl along with ½ package Hidden Valley Original Ranch Dips Mix, ¼ cup Parmesan Cheese, lemon juice and mix until well blended with an electric mixer for about 1 minute. Fold in the black pepper, lemon zest and minced green onions. Mix until evenly blended. Place this Spinach Mousse in the refrigerator until ready to plate the appetizers.
- Cut the slightly cooled potatoes into thick rounds about 1/3 inch thick and dip this in the melted butter and then roll them in a bowl holding a mixture of ¼ cup Parmesan Cheese and ½ cup bread crumbs. Place the potatoes slices on a hot griddle and brown on each side for about 5 minutes. Remove to a plated lined with a paper towel.
- Season the raw shrimp with the reserved 1 Tablespoon of the Hidden Valley Original Ranch Dip Mix and freshly ground black pepper (about 2 twist). Place the seasoned shrimp on the hot griddle and cook for 6 minutes turning over at 3 minutes. Shrimp should be cooked through and nice and pinkish red in color.
- Cut the grape tomatoes almost completely in half using a paring knife. Slip a slice of chive in the curve of each grilled shrimp.
- When ready to serve, remove the yogurt-spinach mixture from the refrigerator. Take the grilled potatoes and put them on a serving platter and top with a heaping round teaspoon full of the Spinach Mousse. Top with a opened grape tomato and then crown each stack with one grilled shrimp with a inserted chive garnish. Serve and Enjoy!
Nutrition Facts : Calories 196.8, Fat 9.5, SaturatedFat 5.7, Cholesterol 24.1, Sodium 270.6, Carbohydrate 23.9, Fiber 3.4, Sugar 3, Protein 5.9
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.
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
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