Shrimp Mousse

Date Added: Aug 28, 2010 Continental Appetizers
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Prep Time

5 mins

Cook Time

8 mins

Ready In

13 mins



*to adjust serving size click on "serving box".


This is a blend of shrimp, cream and egg white to make a blended mousse. This Mousse can be used as a base for seafood sausage, a delicious stuffing for seafood, or quenelles for a soup. Very versatile. The shrimp can be substituted with any type of solid seafood to make your favorite kind of mousse


  • 8  Ounce(s) Weight Shrimp, peeled and deveined
  • 1
  • 4  Fluid ounce(s) Heavy Cream
  • 2
  • 1  Each Egg White
  • 3
  • ½  Tea Spoon(s) Lemon Zest
  • 4
  • 1  Pinch Salt, kosher
  • 5
  • 1  Table Spoon(s) Lemon Juice, fresh
  • 6


    1. Get your food processor cold by chilling the blade.
    2. Add the shrimp cube of ice and the salt puree. Then add the cream in 2 stages.
    3. When smooth remove from processor and add the lemon juice and zest mix well
    4. Add the egg white and fold into mix well.
    5. Utilize it with your favorite fish or make a seafood sausage.

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