Eileen Dwillies' Shrimp Mousse
This recipe makes 12 servings
"Everything my mother makes always looks good," says Janet Dwillies, daughter of Vancouver food stylist and cooking teacher Eileen Dwillies. "She's always practising on presentation. We tease her that we never have the average apple pie and roast beef. She's always got something fabulous added to it." Of all the hundreds of her mother's dishes she likes, Janet chose this shrimp mousse as a standout. "It's one I like to make myself when I entertain. It's so good I want to dig a big spoon into it and eat it." This delicate mousse, which can be made ahead and refrigerated up to 1 day, is delicious served with triangles of buttered black bread.
Ingredients
- 1-1/2 envelopes unflavoured gelatin
- 1/2 cup cold water
- 1/2 cup boiling water
- 2 tbsp lemon juice
- 1 tbsp minced onions
- 2 tsp chopped fresh dill
- 1 dash hot pepper sauce
- 1 pinch salt
- 10 oz frozen cooked shrimp, thawed
- 3/4 cup mayonnaise
- 1/4 cup finely diced celery
- 1/4 cup finely chopped pimento stuffed green olives
- 1/2 cup whipping cream
- Lettuce leaves
Preparation
In bowl, sprinkle gelatin over cold water. Let stand for 1 minute to soften. Add boiling water, stirring until gelatin dissolves. Stir in lemon juice, onion, dill, hot pepper sauce and salt. Let stand until slightly thickened, 5 to 10 minutes.
Reserve 3 whole shrimp for garnish. Chop remaining shrimp finely. Combine with mayonnaise; stir into gelatin mixture. Add celery and olives.
Beat cream until soft peaks form; fold into shrimp mixture. Spoon into oiled 8- x 4-inch (1.5 L) loaf pan, cover with plastic wrap and chill until set, about 4 hours. Line chilled serving plate with lettuce; unmould mousse onto lettuce and garnish with remaining whole shrimp.
- Keywords : Appetizers; Brunch; Christmas; Make-Ahead; Shrimp;
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