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 that was more a fancy shrimp salad that used gelatin to help it maintain a light and fluffy texture as it was molded into novel configurations. This recipe (adapted slightly from the original version) is perfect for using leftover cooked rice and shrimp – from that shrimp boil for instance!
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.
For a contemporary version based on this recipe, find David Leftwich’s dashi & tabasco infused shrimp & rice mousse on ediblehouston.com
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