Shrimp Mousse with Peas Recipe

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Shrimp Mousse with Peas
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Ingredients
21
Count
Nutrition
492
Calories
Total time
40
Minutes
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Ingredients:

Directions:

  1. For mousse: Pat peas dry.
  2. Transfer to processor.
  3. Add 1 tblsp chives with sugar and mix using on/off turns, until coarsely chopped.
  4. Add salt.
  5. Chill.
  6. Sprinkle fillets with wine.
  7. Cover and refrigerate until ready to use.
  8. Freeze processor work bowl, steel knife and top, atleast 1 hour.
  9. Refrigerate all remaining ingredients.
  10. Preheat oven to 350F and position rack in center of oven.
  11. Generously butter 3-cup, non-metal, rectangular terrine mold.
  12. Cut 4 shrimp into quarters and set aside.
  13. Place remainder in cold work bowl.
  14. Add shallot and blend well, using on/off turns.
  15. Mix in egg white and salt.
  16. With machine running, add cream in a steady stream, mixing only until cream is blended, about 1 minute; do not overmix or cream will turn into butter.
  17. Remove steel knife and scrape off all mousse.
  18. Stir in lemon juice, reserved shrimp and remaining chives.
  19. Spread slightly less than half of mousse into prepared mold.
  20. Pat refrigerated fish dry.
  21. Lay 1 fillet down the length of the mold and press down along center, forming a slight indentatation, like a trough.
  22. Mound peas down length of fillet and, using hands, mold almost to enclose.
  23. Set remaining fillet over peas with wide end of top fillet joining narrow end of bottom fillet.
  24. Add remaining mousse to cover completely.
  25. Smooth top and tap mold sharply on work surface several times to eliminate air pockets.
  26. Cover with piece of buttered foil, sealing edges tightly.
  27. Set mold in large pan.
  28. Add enough hot water to come halfway up sides of mold.
  29. Bake until knife inserted in center comes out with only a few flecks of mousse, about 30 minutes; do not overcook.
  30. Remove from hot water.
  31. Let cool to room temperature.
  32. Refrigerate overnight.
  33. For Green Herb Sauce: Chop onions in processor using on/off turns.
  34. Add yolks, mustard and lemon juice and mix until smooth and creamy, about 1 minute.
  35. With machine running, add 2/3 cup of oil in a slow, steady stream, stopping occasionally to scrape down sides of work bowl.
  36. Add remaining oil as necessary, until sauce is consistency of mayonnaise.
  37. Blend in parsley and basil.
  38. With machine running, gradually add enough half and half through the feed tube until the sauce is the consistency of whipping cream.
  39. Season to taste.
  40. Stir in chives just before serving.
  41. To serve: Dip mold in hot water.
  42. Loosen edges with the tip of a sharp knife and invert onto serving platter.
  43. Let stand at room temperature 45 minutes.
  44. Cut terrine into 1/2 to 3/4 inch wide slices, bracing end with wide spatula.
  45. Arrange on individual plates.
  46. Drizzle a little sauce around slice of mousse and serve remaining sauce separately, at table.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 491.7 Kcal (2059 kJ)
Calories from fat 393.02 Kcal
% Daily Value*
Total Fat 43.67g 67%
Cholesterol 112.33mg 37%
Sodium 473.76mg 20%
Potassium 290.84mg 6%
Total Carbs 15.39g 5%
Sugars 9.26g 37%
Dietary Fiber 1.31g 5%
Protein 11.71g 23%
Vitamin C 9.9mg 16%
Iron 0.9mg 5%
Calcium 101.8mg 10%
Amount Per 100 g
Calories 220.45 Kcal (923 kJ)
Calories from fat 176.21 Kcal
% Daily Value*
Total Fat 19.58g 67%
Cholesterol 50.36mg 37%
Sodium 212.41mg 20%
Potassium 130.4mg 6%
Total Carbs 6.9g 5%
Sugars 4.15g 37%
Dietary Fiber 0.59g 5%
Protein 5.25g 23%
Vitamin C 4.4mg 16%
Iron 0.4mg 5%
Calcium 45.6mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 13.2
    Points
  • 14
    PointsPlus

Good Points

  • saturated fat free

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