Poached Shrimp Quenelle

I took a sausage making class and we made these poached shrimp balls..

Raw shrimp blitzed up until paste-like! We made them with egg whites, but I was told you could make them with cream..

And then I remembered the last of the carton of cream someone left in my fridge, still some remaining after I made theĀ Half a Chicken Baked with Cream and the Creamy Chicken Rice Pilaf..

They are light and fluffy and creamy and so tasty.

whew, now there is no more cream to deal with..



  • 8 oz raw peeled shrimp (tails reserved)
  • 1 tsp peeled and minced ginger
  • some chopped dill (1 tbsp?)
  • zest from one lime
  • 1 egg
  • 1/2 cup cream
  • salt and pepper

Peel the shrimp and drop them in a pot of water with some dill stalks to simmer for 15 minutes. Then, pull the solids out of the stock. This is optional but it will make a great poaching stock.

Add the shrimp, ginger, dill, zest, egg, and salt and pepper to a food processor and blitz up until combined. Slowly stream in the cream while the blade is still on. You want a mousse-like consistency, fully blitzed. Put it in the fridge for at least 30 minutes to firm up.

Now, I made mine into quenelles to poach up, but you could make balls or blobs or whatever other shape you want. To make a quenelle, use two spoons, dip the spoons in water, scoop out a bit of mousse with one spoon, and then scrape down from one spoon to the other a few times, until you get a nice looking oval with a little peak.

Heat up the poaching liquid to a simmer and then turn down to low. Drop the quenelles/balls/mounds into the stock and poach for 5 minutes, turning once. Pull them out and eat try not to eat them all immediately..

I put a handful on a bed of arugula on toast.

This makes about two dozen and is easily multiplied!


April 19, 2018 Comments (0) Favorites, Leftovers of Leftovers, Seafood

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