1small bunch of scallionstender white and green parts only
¼cupchopped mixed herbschoose from tarragon, chives, parsley, and cilantro
Fresh lemon zestfinely grated, about ½ a small lemon
Kosher saltto taste
Tiny pinch of cayenne or a dash of hot sauce
Instructions
Dice the scallions ¼ inch and reserve.
Slice the shrimp into ½ inch pieces and pulse in a food processor.
Reserve half of the chopped shrimp. Put the remaining shrimp in a food processor and process to as fine a paste as you can, adding a good pinch of salt.
Slowly drizzle in the cream in a steady stream, scraping down the sides of the bowl as needed.
Remove the shrimp paste to a bowl and stir in the remaining ingredients.
Pack the mixture into a quart-sized vacuum bag and seal, then press it flat.
Sous vide
Sous vide the shrimp mousseline at 150F for 1 hour, then remove and cool. I like to cut this into small cubes and warm them up in broth, or use a garnish for something like pho.
Other ways to cook
You can also spoon the shrimp mixture into ramekins and bake in a water bath in a 325F oven until just cooked.
Notes
The mousseline is super versatile. You can use it as a base to add different things too, especially scallops, pieces of salmon, etc. Feel free to be creative with different shapes and forms. The basic dumplings in broth are a good place to start.