Best Moose Shrimp Recipes

SHRIMP MOUSSELINE DUMPLINGS

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.

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.

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 MOUSSE (MOUSSE DE CREVETTES)

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.

MOO SHU SHRIMP

Steps:

• Heat 1 tablespoon of the peanut oil in a large skillet over high heat. Add 1 1/2 teaspoons garlic and the shrimp. Stir fry for 3 minutes or until shrimp are cooked through.
• Remove shrimp from pan and keep warm.
• Add remaining 1 tablespoon of peanut oil to pan.
• Add remaining garlic and the mushrooms. Stir fry for 1 minute or until the mushrooms are tender.
• Add carrot and onions. Stir fry for 2 minutes.
• Add cabbage, cook another 2 minutes or until cabbage is wilted.
• Combine soy sauce, 1 tablespoon water, cornstarch and chili-garlic sauce in a small bowl, stirring to dissolve.
• Stir this mixture into the cabbage mixture. Remove from heat, stir in shrimp, tossing to coat.
• Place 1/2 cup of shrimp mixture onto tortilla, drizzle with hoisin sauce. Wrap it up and enjoy.

SHRIMP MOUSSE

Steps:

• In a food processor, mix all ingredients until desired texture. Add salt and pepper.
• Serve with crackers or bread.