2.4 5

Shrimp Mousse

  • Servings: makes 4 cups


slideshow Amazing Seafood Recipes


KEY: Appetizers/starters, Sauces & Condiments, Fast, Make Ahead, No-Cook, Web Exclusive

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  • 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

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