Shrimp Mousse

  • Servings: makes 4 cups

Related Video

More Videos
How to Make Crab Cakes


  • 1 1/2 pounds medium shrimp, peeled and deveined
  • 3 large eggs
  • 2 sticks (1/2 pound) cold unsalted butter, cut into 1/8-inch pieces
  • 1 tablespoon truffle oil
  • 2 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground white pepper

How to make this recipe

  1. In a food processor, blend the shrimp and eggs until almost smooth. Add the butter, truffle oil and salt and white pepper. Pulse until the butter is incorporated, but small pieces are still visible.

Make Ahead

The mousse can be refrigerated for up to 2 days or frozen for up to 1 month.

Contributed By Published July 2012

464134 recipes/aspen-2006-shrimp-mousse 2013-12-06T23:48:27+00:00 Ming Tsai appetizers-starters|sauces-and-condiments|fast|make-ahead|no-cook|web-exclusive july-2012,ming tsai,shrimp mousse,shellfish mousse,truffled shrimp recipe,easy pureed shrimp recipe recipes,aspen-2006-shrimp-mousse 464134

Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5