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..
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!