Pretty shrimp mousse: a good luncheon dish

Marie K. Pratt of Middletown, Calif., is seeking a recipe for shrimp mousse.

"It was served at a luncheon at the Mondavi Winery in St. Helena, Calif., and was also featured in an article in the Sunset magazine.


"I would appreciate your help in finding this recipe," she said.

Roberta Gresen-Warren of Bend, Ore., responded with a recipe from The Junior League of San Francisco Cookbook. "This may also be served as a luncheon dish ... or as a first course in individual molds."


Shrimp Mousse

Serves 12

1 1/2 cups small shrimp

1/2 cup finely chopped celery

3 tablespoons fresh lemon juice

2 tablespoons white-wine vinegar

1 teaspoon prepared horseradish

1/2 teaspoon freshly ground pepper, plus more, if needed


1/2 teaspoon salt, plus more, if needed

1 envelope unflavored gelatin

1/4 cup cold water

1/2 cup heavy cream

1 cup mayonnaise

cucumber slices


avocado slices

8 large cooked shrimp

Combine small shrimp, celery, lemon juice, vinegar, horseradish, pepper and salt. Marinate for 30 minutes.

Soften gelatin in cold water and carefully dissolve over low heat. In a large bowl, whip the cream until stiff. Add the mayonnaise, gelatin, the shrimp and their marinade, and adjust the seasonings.

Pour the mixture into an 8-inch ring mold or fish mold that has been oiled or has been rinsed in cold water. Stirring occasionally until it starts to set, chill the mousse 4 to 5 hours or overnight. Unmold onto a chilled serving platter and garnish with the cucumber and avocado slices and the large shrimp. Serve with crackers.

Tester Laura Reiley's comments: "This shrimp mousse is light and refreshing - a nice summer salad course. It is mostly white, flecked with green and pink of the little bay shrimp, very pretty when garnished with paper-thin cucumber rounds and slices of avocado.


"I might slice the eight shrimp for garnish in half lengthwise, so the flat side rests against the top of the mold, otherwise they tend to slide off. I would slice the unmolded mousse and place each slice on a large butter lettuce leaf. A little sprinkling of fresh dill adds a nice flavor contrast to the shrimp."

Recipe requests

Nancy Marks of Towson says she is seeking a recipe for "Puffy French Toast which is made with eggs and is delicious as a sandwich and more. I don't know the ingredients. I would appreciate help."

Mary Agnes Wolf of Timonium says she is seeking a lost "chocolate cake recipe which was very unusual, with raspberry-preserves filling and more. Everyone keeps asking me when I am going to make it again and I sure would love to oblige."

If you are looking for a recipe or can answer a request for a hard-to-find recipe, write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore, MD 21278. If you send more than one recipe, please put each on a separate sheet of paper with your name, address and daytime phone number. Names must accompany recipes for them to be published. List the ingredients in order of use, and note the number of servings each recipe makes. Type or print contributions. Letters may be edited for clarity.