Miss Fluffy’s Rice Cook Book, a ’60s booklet published by the Rice Council for Market Development, which was based in Houston, holds a treasure of old-school recipes like a shrimp and rice mousse t...
- 2 tablespoons or 6 sheets unflavored gelatin
- 2 cups good flavored stock (reserved from boiling shrimp or another tasty stock)
- ¾ cup mayonnaise
- 2 tablespoons lemon juice
- 1 pound cooked shrimp (leftover from shrimp boil), cut in rounds
- 3 cups cold cooked rice
- ½ cup small diced cucumbers
- ½ cup chopped green onion
- 1 cup heavy whipping cream
Dissolve gelatin as per instructions on the package. In a bowl combine dissolved gelatin, mayonnaise, (shrimp) stock and lemon juice. Stir until smooth. Taste and adjust seasoning: this is what will largely flavor your mousse! Chill in the refrigerator until almost set (still wobbly).
In a bowl, mix together cut shrimp, rice, cucumber and green onion and keep it chilled until ready to use.
Assemble the mousse:
In a large bowl, beat the whipping cream until stiff. Set aside. Put the bowl with gelatin-mixture over ice and whisk until light and fluffy. Gently fold in the rice-shrimp mixture and next gently fold in the whipped cream (this will aerate the mixture).
Pour/spoon into molds (different little bowls or a muffin pan for instance). Let set in refrigerator overnight. Unmold on a plate or serving platter and garnish with whole shrimp, sliced cucumbers and salad greens.
About this recipe
For a contemporary version based on this recipe, find David Leftwich’s dashi & tabasco infused shrimp & rice mousse on ediblehouston.com