this months recipes

Spring Garlic Shrimp Mousse
30 November 2007

Given by The Garlic Box Company

Serve this light and elegant appetizer stuffed into hollowed out mini tomatoes, dolloped onto slices of seedless English cucumber, spread on fresh toasted crostini and crackers or a dip for endive scoops. Chef Jackie
Ingredients
1 1/4 lbs. plus 15 uncooked medium shrimp
4 tsp. fresh lemon juice
1 tbsp. real mayonnaise
2 tbsp. Spring Garlic Soup Mix
4 oz. Plain or Really Garlicky Cream cheese
1 tsp. fresh chopped dill

Directions
1 Place shrimp in heavy large saucepan and cover with cold water
2 Bring just to simmer over medium heat. Remove from heat and let stand 2 min.
3 Drain shrimp. Cut 15 shrimp in half lengthwise; wrap, chill and reserve for garnish.
4 Place remaining shrimp in processor. Add lemon juice and mayonnaise, blend until smooth. May add more mayonnaise to aide in blending.
5 In medium bowl, whip cream cheese with Spring Garlic Soup Mix. Fold in shrimp and fresh dill.
6 Season with salt and pepper to taste. May be made 4 hours ahead and stored, covered in refrigerator.
7 Garnish cucumber rounds, tomatoes or crostini with reserved shrimp.
For CROSTINI: preheat oven to 350 degrees. Brush French baguette bread slices with olive oil. Arrange on rimmed baking sheet. Bake until beginning to colour, turning once about 8 mins. Cool completely.

---

< Previous | Index | Next >