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#7 “All About Shrimp”
(Serves 8 Appetizers or Serves 4 as entree)
The consumption of shrimp in the United States is
second only to that of Tuna. There are over 300 types
of shrimp with the most popular from the Atlantic and
Pacific Oceans and the Gulf of Mexico. Shrimp are
usually sold according to the count, or number per
pound and categorized as colossal (U-10 or under 10
per pound), jumbo U-11-15, extra large U16-20, medium
U31-35, small U36-45, miniature –about 100 per pound.
Pre heat oven to 400 degrees F
Scallop Mousse Ingredients
1 lb u16-20 Scallops, rinsed
½ cup Heavy Cream
Salt and White Pepper to Taste
Method
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Combine all ingredients into a food processor and
process for three minutes until smooth and fluffy.
-
Scrape and remove the blade from the food processor.
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Put
the scallop mousse into either a plastic zip loc bag
with a hole cut in the corner of the bag or a pastry
bag fitted with a wide tip.
To Prepare The Shrimp
1 lb U-10 or colossal white gulf
shrimp, shell on, de-veined, tail on slit down the
center and butterflied with the meat resting on top of
the shell (similar to preparing a baked lobster tail)
¼ cup of olive oil
½ cup white wine (chardonnay works well)
Method
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Drizzle the bottom of a shallow baking pan with the
olive oil and wine.
-
Place the shrimp a couple of inches apart on the
baking sheet.
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Using your pastry bag, pipe the scallop mousse into
the back cavity of the shrimp.
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Place the pan on the middle rack of the pre-heated
oven and bake for 15-18 mins until shrimp feel firm
to the touch.
For The Lobster Bisque
Warm two cups of lobster bisque over
medium heat in a sauce pan. Commercially prepared
bisques are quite good or you can make your own.
To Serve
Ladle the warm bisque onto the bottom
of your serving dish or dishes. Place the stuffed
shrimp in the center of the bisque. Garnish with a
couple of long chives laid over the top or if you are
really going all out, a little dab of caviar is a nice
touch.
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