Shrimp Mousseline Dumplings Recipes

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SHRIMP MOUSSELINE DUMPLINGS



Shrimp Mousseline Dumplings image

Makes enough to garnish 10 bowls of broth, or patty them to make 6 three ounce cakes

Provided by Alan Bergo

Number Of Ingredients 7

1 lb shrimp (preferably shell-of and deveined)
1/4 cup plus 2 Tablespoons heavy cream
1 small bunch of scallions (tender white and green parts only)
1/4 cup chopped mixed herbs (choose from tarragon, chives, parsley, and cilantro)
Fresh lemon zest (finely grated, about 1/2 a small lemon)
Kosher salt (to taste)
Tiny pinch of cayenne or a dash of hot sauce

Steps:

  • Dice the scallions 1/4 inch and reserve.
  • Slice the shrimp into 1/2 inch pieces and pulse in a food processor.
  • Reserve half of the chopped shrimp. Put the remaining shrimp in a food processor and process to as fine a paste as you can, adding a good pinch of salt.
  • Slowly drizzle in the cream in a steady stream, scraping down the sides of the bowl as needed.
  • Remove the shrimp paste to a bowl and stir in the remaining ingredients.
  • Pack the mixture into a quart-sized vacuum bag and seal, then press it flat.

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