from Chef Forrest Parker of The Old Village Post House, Mt Pleasant, SC
10 ounces shrimp, peeled and deveined
½ tablespoon salt
1½ cups heavy cream
2 shallots, minced
⅛ teaspoon white pepper
2 tablespoons chives, finely chopped
½ tablespoon tarragon, finely chopped
12 squash blossms
Note: for this recipe, keeping things cold is key.
Place a prep bowl in a larger bowl of ice for the mousse.
Chill the bowl of a food processor fitted with an “S” blade in the freezer for 15 minutes. Remove, assemble bowl onto processor base, and add shrimp and salt. Purée until smooth.
Pulse in the cream 1/3 of a cup at a time until incorporated. Do not over mix. Transfer to the bowl over ice.
Finish beating in cream in the bowl with spatula. Note: You may want to cook a test quenelle for seasoning and texture at this point.
Add minced shallots and herbs.
Squash blossoms should be gently opened, and filled with mousse using a piping bag or zip top bag with corner cut off. Once filled, they may be sautéed, baked, poached in a flavorful broth, or dipped in egg batter and fried.