Seafood Mousse

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Seafood Mousse to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Seafood Mousse, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 2 cups cooked shrimp, minced
• 3/4 cup minced onion
• 3/4 cup minced celery
• 1 (10.75 ounce) can condensed
• cream of celery soup
• 1 (8 ounce) package cream
• cheese, softened
• 1 envelope (1 tablespoon)
• unflavored gelatin
• 1 tablespoon fresh lemon juice
• 1 cup mayonnaise

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

In a medium saucepan, heat soup and add cream cheese

Step 2: Technique & Execution

Heat until cheese is dissolved into the soup

Step 3: Technique & Execution

Dissolve gelatin into the soup mixture and add lemon juice, mayonnaise, onion, celery and shrimp

Step 4: Technique & Execution

Cook until heated through

Step 5: Technique & Execution

Grease a 6 cup fish mold or other mold with extra mayonnaise or non-stick spray

Step 6: Technique & Execution

Fill mold firmly with mixture