Stuffed Shrimps with Scallop Mousse in a Roasted Red Bell Pepper-Lime Sauce
Red and yellow pepper sauces form the setting for shrimp filled with a light scallop mousse and poached in fish stock. Zucchini julienne garnishes the dish. Chef Gauducheau poaches three shrimp in a pan, starting the cooking on top of the stove to quickly bring the stock to a boil, then finishing in the oven. In preparing a quantity for four, dividing the shrimp and stock between two pans would probably work best, and the stock quantity listed is enough for a divided preparation.
- Scallop Mousse
- Fresh scallops - 1 pound
- Egg Whites - 3
- Salt and freshly ground white pepper to taste
- Heavy (whipping) cream - 8 ounces
- Shrimp - 12, jumbo
- Shallot - 1
- White Wine - 3 ounces
- Fish stock - 1-1/2 quarts
- Pepper Sauces
- Yellow Bell Pepper - 1, roasted, seeded, and deribbed
- Red Bell Pepper - 1, roasted, seeded, and deribbed
- Butter - 1 ounce
- Shallots - 2, minced
- Dry white wine - 1/4 cup
- Heavy (whipping) cream - 1/2 cup
- Lime - 1
- Zucchini - 1, julienned
- Unsalted Butter - 2 tablespoons
- Salt and freshly ground pepper to taste
- Black Olives - 4, sliced
- Tomato Roses (optional) - 4
- Fresh Dill - 4 sprigs
To make the mousse: Place the scallops, egg whites, salt, and pepper in the bowl of a food processor and begin to puree. With the machine running, slowly add the heavy cream. Continue processing until the mixture has formed a soft airy mousse, 2 - 3 minutes. Cover and refrigerate for at least 20 minutes.
To make the shrimp: Preheat the oven to 450 F. Peel the shrimp, leaving the tails attached. With a sharp knife, cut through the curve of the back almost all the way through the shrimp. Open the shrimp out flat. Place the chilled mousse in a pastry bag fitted with a large plain tip and pipe the mousse into the butterflied shrimp. Put the shrimp in an ovenproof saute pan or skillet, add the fish stock, cover, and bring to a boil over medium-high heat. As soon as the mixture boils, place the pan in the oven and bake for 5 to 6 minutes, until the mousse is firm.
To prepare the pepper sauces: Cut the peppers into quarters. Remove the seeds and ribs. Julienne one segment each of the yellow and red peppers, and set aside. Puree the remaining yellow pepper and red pepper separately. In a small saute pan over medium heat, melt the butter and saute the minced shallot until soft. Add the white wine and cook until reduced by half in volume. Stir in the cream and cook until reduced by one fourth. Divide the sauce base between two small bowls or pans. Stir yellow pepper into one bowl, and red pepper puree into the other. Stir a squeeze of lime juice into each. Put the red pepper sauce into a squeeze bottle.
To serve: Melt the butter in a medium saute pan over medium heat and saute the zucchini until soft, about 2 minutes. Season with salt and pepper and keep warm. Fill each serving plate with yellow pepper sauce. Lift the shrimp from the poaching broth with a slotted spoon and pat the bottoms dry with a towel. Place three shrimp in the center of each plate in a pinwheel design, tails to the center. Squeeze three large dots of red pepper sauce on the plates between the shrimp. Using the tip of a sharp knife or a toothpick, pull from the center of the red pepper sauce outward in a star design. Place an olive slice next to each red pepper sauce star. Mound zucchini over the tails. Garnish with a tomato rose, the reserved red and yellow pepper strips, and a sprig of fresh dill.