Best 11 Tomato Shrimp Mousse Recipes

SHRIMP MOUSSE

Steps:

• In a food processor, mix all ingredients until desired texture. Add salt and pepper.
• Serve with crackers or bread.

RAVIOLI WITH SHRIMP TOMATO SAUCE

Steps:

• In a large skillet, saute onion in butter until tender. Stir in flour until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. , Place tomatoes in a blender, cover and process until pureed; add to onion mixture. Stir in the brown sugar, bay leaf, clove, basil, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. , Meanwhile, cook ravioli according to package directions. Remove and discard bay leaf and clove from the sauce. Reduce heat; gradually stir in cream. Add shrimp; heat through. Drain ravioli; top with the sauce, cheese and chives.

FRESH SHRIMP AND AVOCADO NACHOS

Steps:

• In a large bowl, combine tomatoes, tomatillos, peppers, onion, cilantro, oil, 1 tablespoon lime juice, vinegar, garlic, salt and oregano. Cover and refrigerate until chilled, at least 30 minutes. Stir in shrimp., For avocado cream, mash 1 avocado with sour cream and 1 tablespoon remaining lime juice until smooth. Cube remaining avocado and toss with remaining 1 tablespoon lime juice., To serve, arrange chips on a large platter. Top with shrimp mixture, cubed avocado, lettuce and avocado cream; serve immediately.

TOMATO SHRIMP MOUSSE

Steps:

• Heat soup just to boiling.
• Soften gelatine in cold water in a large bowl.
• Pour hot soup over gelatine.
• Stir until dissolved.
• Beat in cream cheese and next 4 ingredients.
• Stir in shrimp, celery and onions.
• Pour mixture into a 1 1/2 quart mold.
• Chill until firm.
• Can be refrigerated over night or 24 hours.
• Unmold on platter.
• This can be used as a spread for crackers for hors d' oeuvres or molded in a square Pyrex casserole and cut out in separate servings as an entree for luncheon or dinner.
• Serve on lettuce leaf with a green vegetable and fresh fruit.

QUICK SAUTEED SHRIMP IN TOMATO GARLIC SAUCE

Steps:

• In a large saute pan over medium heat, add the olive oil, scallions, garlic, a nice pinch of salt and a few grinds of black pepper. Cook until the greens of the scallions are wilted and darkened with the oil and the garlic is tender and slightly golden, about 4 minutes. Add the tomatoes, season with salt and cook while stirring until the tomatoes are softened, about 2 minutes. Add the clam juice and lemon juice, bring to a light simmer and stir. Taste, and if the tomatoes and lemon juice are too tart, add sugar and stir.
• Sprinkle the shrimp with salt and pepper and add to the pan. Cook on 1 side until the shrimp begins to turn opaque and curl slightly, 2 to 3 minutes. Then toss and cook until they just begin to turn pink on the other side, 1 to 2 more minutes. (Shrimp cooks fast and there's a thin line between done and overdone; the best rule is to remove the pan from the heat as they begin to reach the finish line. Continue tossing and the heat of the pan will continue to cook them until done.) Serve warm or chilled.

AVOCADO MOUSSE WITH SHRIMP SAUCE

Steps:

• Thoroughly mix the cold water and gelatin, and set aside for 5 minutes. Add the hot water, and stir continuouslyuntil the gelatin has dissolved, about 3 minutes. Add the tomato sauce, vinegar, salt, mayonnaise, olive oil and lemon juice, and mix well. Cover the bowl with foil or plastic wrap, and place in the freezer until the mixture has jelled to the consistency of thick cream, about 20 minutes.
• Peel the avocados, and cut into 1/2-inch squares. Fold the cubes gently into the tomato mixture.
• Lightly grease the inside of a tube pan. Pour the mixture into the pan, cover, and chill until firm, about 2 hours.
• When ready to serve, unmold onto a serving platter, and pour the cold shrimp sauce into the center and around the outside of the mold. Garnish with 6 shrimp reserved from shrimp sauce recipe that follows.

SHRIMP MOUSSE

Steps:

• Drain shrimp and rinse well. Set aside.
• Bring undiluted soup to a low boil (watch not to splatter).
• Dissolve the gelatin in 1/2 cup warm water, add to soup and stir well.
• Beat cream cheese and mayonnaise together.
• Add the tomato soup and beat mixing well.
• Fold in celery and onion with a wooden spoon.
• Fold in the shrimp, being careful not to break shrimp.
• Pour into a nice mold and refrigerate for several hours or overnight.
• Serve with party crackers that aren't heavily flavored.

SHRIMP MOUSSE WITH DILL

Steps:

• In a microwave safe bowl or small saucepan, sprinkle gelatin over cold water, let stand until softened, about 5 minutes.
• Microwave at high, 100% power for 40 seconds or warm over medium heat until gelatin is dissolved, let cool slightly.
• In bowl combine onions, dill, lemon juice, salt, sugar, hot pepper sauce, tomato paste, yogurt, sour cream, celery and gelatin, mix well.
• Stir in shrimp and refrigerate until mixture begins to set.
• Spoon into lightly oiled 4 cup mold or alternatively, spoon into serving bowl.
• Cover and refrigerate until firm, at least 3 hours.
• Unmod onto serving plate or serve in bowl and garnish with springs of fresh dill.
• to unmold- run a knife around mousse to loosen from mold.
• Invert onto serving platter, cover with hot, damp tea towel for 1 minute.
• Hold mold and platter securely and give a strong shake to release mousse.
• Remove mold.

TOMATO MOUSSE

Steps:

• In a measuring cup, pour 100 ml milk or milk alternative and heavy cream or heavy cream alternative. Set it on the kitchen counter to bring it to room temperature. You can also use 150 ml milk or milk alternative.
• Peel the tomatoes (See the above note) and cut them into large chunks.
• Place tomato chunks and strawberries in a blender and blend until it become a smooth liquid.
• In a sauce pan, place 100 ml water and agar-agar powder and bring to a boil while whisking.
• Add about 1 cup of the tomato mixture and keep whisking for a couple of minutes. If you use agar-agar flakes instead of a powder form, you might have to whisk longer (5 - 10 minutes) to let it dissolve. Turn off the heat.
• Add the remaining tomato mixture, milk mixture, lemon juice, salt and honey. Mix well.
• Pour into a container (about 8 x 8 inches).
• When the mixture is cool enough, cover and place the container in the refrigerator to let it set for about 2 hours or overnight.
• When ready to eat, scoop into a dish, decorate as you like, infuse love and serve!

SHRIMP MOLD

Steps:

• Heat soup in a small saucepan or in a microwave oven.
• In a medium bowl, stir gelatin into cold water. Mix hot tomato soup into the gelatin liquid.
• In a medium size mixing bowl, combine cream cheese and mayonnaise together. Mix soup mixture into the mayonnaise and cream cheese mixture. Mix well. Add shrimp, celery, and green onions.
• Spoon the mixture into a 1 quart mold and refrigerate for at least 1 hour, but preferably overnight. Unmold onto a serving plate before serving.

SUMMER SHRIMP SCAMPI WITH TOMATOES AND CORN

Steps:

• Pat the shrimp very dry and season with salt and pepper. In a large (12-inch) skillet, heat the olive oil over medium-high. Add the shrimp and cook until pink and lightly golden in spots, 1 to 2 minutes per side. Use a slotted spoon to transfer the shrimp to a plate.
• Add the tomatoes to the skillet, season with salt and pepper, and cook, stirring just once or twice, until they start to blister in spots, 3 to 4 minutes. Add the corn, season with salt and pepper, and cook, stirring just once or twice, until the tomatoes burst and the corn is golden in spots, 3 to 4 minutes.
• Add the garlic and red-pepper flakes and cook, stirring, until you smell garlic, about 1 minute.
• Reduce heat to medium, and add the wine and lemon juice, scraping any brown bits from the bottom of the pan. Cook until nearly evaporated, then add the butter and stir until melted. Add the shrimp and its juices and stir until warmed through. (If the sauce breaks and looks greasy, add 1 or 2 teaspoons of water and stir until emulsified.)
• Remove from heat, add the herbs, season to taste with salt and pepper, and serve with extra lemon for squeezing over, if you like.