Recipes Shrimp Mousse Be the first to rate & review! Amazing Seafood Recipes By Ming Tsai Ming Tsai Facebook Instagram Twitter Website Chef Tsai is a James Beard & Emmy Award-winning chef, philanthropist, TV personality, and entrepreneur. He is the creator of award-winning restaurants, author of five cookbooks, and current host/executive producer of PBS-TV's Simply Ming. In 2022, Chef Tsai became Iron Chef Tsai as he joined the cast of five world-class chefs in the Netflix series Iron Chef: Quest for an Iron Legend. Chef Tsai is the foremost interpreter of East-West cooking. He has always been a believer that "you are what you eat" and that food is medicine.Experience: Chef Ming Tsai has over 40 years of experience. Chef Tsai has hosted and executive produced the PBS cooking show, Simply Ming, for 18 seasons. Chef Tsai is a leading voice for stop AAPI hate initiatives, a chef ambassador for World Central Kitchen, and the chairman of the National Advisory Board for Family Reach, helping raise over $10 million for the foundation since 2012. In 2020, Chef Tsai founded MingsBings: a nationally recognized, award-winning, consumer-packaged goods startup. Food & Wine's Editorial Guidelines Updated on December 3, 2015 Print Rate It Share Share Tweet Pin Email Yield: 4 cups Ingredients 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 Directions 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. Rate it Print