1 cn Tomato soup 2 md Scallions, finely chopped 1 pk Knox unflavored gelatin 1 lb Shrimp, cooked and chopped 1 pk Cream cheese (8oz) 1 Celery stalk, finely choppe 1/4 c Water 1 c Best Food mayonnaise Dissolve tomato soup and cream cheese over a low heat. Remove from heat. Mix together the gelatin and water. Mix all the ingredients together and put into a mold or pan. Chill for at least 2 hours. Serve with various types of crackers - Ritz are excellent. NOTE: Do NOT cover with foil. A reaction of the foil and the tomato soup causes holes to form in the foil! Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of Recipes from the Kitchen of Joyce & Clem Kohl Kook-Net: THE IMPROV BBS Kook-Net Hub (602)991-4849
How To make Shrimp Mousse Dip's Videos
PLATING TECHNIQUES & IDEAS - Sauces, Oils, Purées & Soups - Plate like a Pro!
Follow these different techniques to beautifully present food like a pro Chef. Ideas on how to plate sauces, oils, gels, purées and soups.
Sauces used on the video:
Beurre Blanc -
Parsley Oil -
Carrot Gel - 100ml of carrot Juice, pinch of Cayenne pepper and Juice of one lemon. 1.0g of agar agar powder. Mix the agar agar with the liquid, whisk over medium heat until it come to a boil. Transfer to a dish and let set in the refrigerator. Once set transfer to a blender and mix until it forms a smooth gel.
While visiting family in Louisiana, we made a shrimp mold. This is the classic recipe. I filmed a different way to make it before but we all agree we like the classic version better.
This is a great recipe that showcases the versatility of a ‘waste not, want not’ attitude. Ingredients: 10 shrimp heads rinsed in cold water 1 tomato 2 tbs. garlic oil sprigs of dried thyme 1/2 dried guajillo chile- seeds removed 1 package cream cheese Splash of white wine Salt Saute all ingredients on a medium heat, except cream cheese, in a frying pan for 10-15 minutes. Cool. Puree shrimp head mixture with cream cheese in a food processor until smooth. Pass through a sieve to remove any pieces of shell. Pour into a ramekin or teacup and place in fridge for a couple of hours to set. Serve with toast or crackers.
Shrimp Mousse Recipe
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.
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????Easy Coconut Shrimp Recipe with 2-Ingredient Dipping Sauce ????
The Best Coconut shrimp coated in plenty of coconut flakes for superior crunch and subtle tropical flavor. Do not skip the the super simple (2 ingredient!) coconut shrimp sauce! ⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
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????COCONUT SHRIMP & SAUCE INGREDIENTS:
1 lb large shrimp (21-25 count), peeled and deveined with tails left on 1/4 cup all-purpose flour 1/2 tsp garlic powder 1/2 tsp salt 2 large eggs 1 1/2 cups sweetened shredded coconut 1/2 cup Panko bread crumbs Light olive oil, vegetable oil or coconut oil
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