Shrimp & Mascarpone Mousse with Clementine Vinaigrette

Photography, Foodivine studio

  • Prep time 20 minutes
  • Total time 20 minutes
  • Portion size 5 servings
  • Credits : Canadian Living Magazine: January 2023



In food processor, pulse shrimp until it reaches chopped consistency. Add mascarpone and cream; pulse until mixture reaches lumpy consistency. In bowl, combine shrimp mixture, mayonnaise, dill, lemon zest and juice. Season with salt and pepper. Set aside in refrigerator.

Divide arugula among small plates. Using two tablespoons, shape shrimp mousse into dumplings. Arrange over arugula. Top with clementine wedges and drizzle with about 2 tbsp Clementine Vinaigrette. Season with pepper and sprinkle with chopped dill, if desired. Serve with remaining vinaigrette, toast or croutons.

Clementine Vinaigrette

In glass measuring cup, using handheld blender, combine 1/2 cup avocado oil, 3 tbsp freshly squeezed clementine juice,
1 tbsp cider vinegar, 2 tsp each Dijon mustard and maple syrup, 1 1/2 tsp chopped fresh tarragon and 1 egg yolk until smooth and silky. Season with salt and pepper. (Make-ahead: Can be covered and refrigerated overnight.) Makes about 4/5 cup.

Nutritional facts PER EACH OF 5 SERVINGS

  • Iron 0.8 mg
  • Fibre 1 g
  • Sodium 200 mg
  • Sugars 8 g
  • Protein 16 g
  • Calories 445
  • Total fat 37 g
  • Cholesterol 175 mg
  • Saturated fat 10 g
  • Total carbohydrate 12 g
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Shrimp & Mascarpone Mousse with Clementine Vinaigrette