Shrimp Mousse With Peas Recipes

SHRIMP MOLD

Steps:

• Heat soup in a small saucepan or in a microwave oven.
• In a medium bowl, stir gelatin into cold water. Mix hot tomato soup into the gelatin liquid.
• In a medium size mixing bowl, combine cream cheese and mayonnaise together. Mix soup mixture into the mayonnaise and cream cheese mixture. Mix well. Add shrimp, celery, and green onions.
• Spoon the mixture into a 1 quart mold and refrigerate for at least 1 hour, but preferably overnight. Unmold onto a serving plate before serving.

GARLIC SHRIMP WITH PEAS

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.

SHRIMP AND SUGAR SNAP PEAS

Steps:

• Bring a large pot of lightly salted water to a boil. Add linguini pasta, and cook for 8 to 10 minutes or until al dente. Drain, reserving 1/4 cup liquid.
• Heat the olive oil and chili oil in a wok over medium-high heat. Mix in the shrimp, pea pods, and garlic. Cook and stir 2 minutes, until shrimp are almost opaque. Remove from heat, and set aside.
• Pour the wine into the wok, and bring to a boil. Cook until reduced by 1/3. Return shrimp, peas, and garlic to the wok, and stir in the reserved pasta water. Continue to cook and stir until shrimp are opaque. Remove wok from heat, and mix in the butter, lemon juice, and basil. Toss with the cooked pasta to serve.

PASTA ALLA PAMELA WITH SHRIMP AND PEAS

Steps:

• Bring a big pot of water to a boil. Salt liberally.
• In a large bowl, toss the shrimp with 1 teaspoon salt, 1/2 teaspoon pepper and the baking soda and marinate in the fridge for 15 minutes (this keeps the shrimp moist with a nice crust on the outside).
• Add the pasta to the pot of boiling water and cook according to the package instructions. Drain, reserving about 1 cup of the pasta cooking water.
• Meanwhile, heat a large skillet over medium-high heat until hot. Add the oil to the skillet, then arrange the shrimp in a single layer in the oil. Reduce the heat to medium. Cook, undisturbed, until a nice crust is formed, about 2 minutes. Flip the shrimp, then add the butter and garlic. Cook gently until fragrant, about 1 more minute. Add the wine to deglaze and let simmer for 1 more minute. Add the peas and pasta. Toss to combine. Taste for seasoning and adjust with salt and pepper. Add a generous amount of Parmesan and toss again, adding the pasta water as necessary.
• Transfer the pasta to a large serving bowl. Garnish with more Parmesan and the parsley. Serve.

SHRIMP MOUSSE

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.

SHRIMP WITH SNOW PEAS AND TOMATOES

Steps:

• In a bowl combine shrimp, lemon juice, ginger, vodka, pepper flakes and salt and pepper to taste. Blend well. Cover with plastic wrap, let stand for at least 15 minutes.
• Pluck off and discard the ends of each snow pea.
• Drop tomatoes into a pot of boiling water, let stand about 10 seconds. Remove and peel. Cut away cores, then cut tomatoes into 1/2-inch cubes.
• Melt butter and olive oil in a large nonstick skillet over high heat. Add snow peas. Cook, stirring occasionally, for 30 seconds. Add tomatoes, cook for one minute, continuing to stir. Add garlic, shrimp and marinade. Cook about 3 minutes; do not overcook. Check for seasoning. Add coriander, blend well and serve immediately.

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.

SHRIMP WITH SNOW PEAS

Steps:

• Combine egg white, 1 tablespoon cornstarch and wine in medium bowl. Add shrimp and stir to coat. Let stand 30 minutes. Combine catsup, soy sauce and sugar in small bowl. Set aside.
• Heat oil in wok or heavy large skillet over high heat. Add onion, garlic and ginger and stir-fry until onion and garlic begin to brown, about 3 minutes. Stir shrimp; add and stir-fry until shrimp are just opaque, about 2 minutes. Add dissolved cornstarch and stir until sauce thickens.

SHRIMP MOUSSE WITH PEAS

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.