Instructions

1. 1 Thoroughly chill the bowl and blade of a food processor.
2. 2 Add the shrimp, chopped garlic, chopped shallots, RC Shrimp Base and RC Lemongrass Flavor and process by pulsing until thoroughly combined.
3. 3 Scrape the bowl.
4. 4 With the machine running, add the egg and slowly add the heavy cream.
5. 5 A stiff mixture will result after 2-3 minutes.
6. 6 Scrape the bowl and fold in the parsley.
7. 7 Adjust the seasoning with salt and pepper.
8. 8 Spread an eighteen by eighteen-inch piece of plastic wrap out on a flat work surface.
9. 9 Using a spatula, place about one quarter of the mousse in a 3-inch high row in a straight line from right to left in the center of the wrap (stopping about three inches from the edge).
10. 10 Fold the top corners of the wrap towards you, joining the upper corners with the lower corners.
11. 11 Remove the air bubbles with your index finger up against the mousse.
12. 12 Roll the tube towards yourself and tie the ends, forming a long tube.
13. 13 Repeat procedure with remaining mousse.
14. 14 Poach in prepared RC Shrimp Stock until the internal temperature reaches 160°.
15. 15 Serve sliced on a bias with the following recipe for Shrimp Sauce with Leeks and Shallots.