Shrimp Mousse Appetizer

Four Sesame appetizer cones filled with Shrimp Mousse supported in a martini glass.

5 from 1 vote

Sturdy and not short on flavour! This is one of the more flavourful shrimp appetizers! Pipe into appetizer cones or serve as a dip with crackers.

Prep Time12

Chill Time1

Total Time1 12

Course: Appetizer

Cuisine: French

Servings: tsps

Calories: 17kcal

Author: Carolyn Hetke

Ingredients

2 ½ Tbsps clam juice Can substitute fish stock or water. See Note 1.
1 teaspoon gelatin
5 oz cooked shrimp deveined, tail off See Note 2
¼ cup mayonnaise
¼ cup fresh dill can substitute parsley
1 teaspoon Sriracha can substitute a ¼ teaspoon of cayenne or smoked paprika or a dash of hot sauce like Tabasco.
pinch of sea salt
⅓ cup whipping cream
1 teaspoon fresh lemon juice
1 Appetizer cone recipe

Instructions

Sprinkle the gelatin over the clam juice and allow to sit for 10 minutes to dissolve.
Add the gelatin, shrimp, mayonnaise, dill, Sriracha and salt to a blender and blend until smooth.
Whip the whipping cream until stiff peaks form.
Gently fold the shrimp mixture in to the whipping cream until thoroughly blended.
If piping, transfer the mixture to a piping bag. Stand the piping bag in tall cup and chill 1 hour until set. (Mixture can be refrigerated overnight before piping if desired).
If serving as a spread - coat a 2 cup container with cooking spray before filling with the mousse mixture and chilling. If you would like to unmold to serve, line a 2 cup mold with plastic wrap. Pour the mousse in and chill. To serve, turn the mousse out on to a serving plate and carefully remove the plastic wrap.
Garnish with fresh herbs, lemon or sweet piquillo peppers as desired.

Notes

Note 1: Clam juice is preferred to lend a depth of flavour. If that is not practical, use fish stock, chicken stock, or plain water. If using water, taste the final mousse mixture after it blended in case you want to add more spice or lemon juice.

Note 2: You can substitute lobster for the shrimp, but it will be a milder-tasting mousse. In that case, replace the Sriracha with a pinch of cayenne pepper so as not to overwhelm the lobster.

Note 3: This makes about 2 cups of mousse. The number of appetizers will depend on how much you use on each cracker. You could get about 32 appetizers if you are only using a teaspoon per cracker.

Note 4: You can also serve this in a dish with a spreader and let guests spread their own. For a more formal presentation, line a mold with plastic wrap and unmold after it is set to a serving plate with garnishes.

Nutrition is per teaspoon of mousse. It does not include the appetizer cone.

Nutrition