Shrimp Mousse

Servings

Ingredients

8 ounces Cream Cheese
1 can Tomato Soup
4 oz Medium Shrimp Canned
1/2 cup Onion Chopped
1/2 cup Celery Chopped
2 packages Unflavored Gelatin
1 cup Mayo

Servings

Ingredients

8 ounces Cream Cheese
1 can Tomato Soup
4 oz Medium Shrimp Canned
1/2 cup Onion Chopped
1/2 cup Celery Chopped
2 packages Unflavored Gelatin
1 cup Mayo

Instructions

Make night before or very early in the day.
Heat undiluted soup to boil
Dissolve gelatin in 1/2 cup of shrimp juice
Stir soup into gelatin and add cream cheese
Beat until smooth
Refrigerate to cool
Blend shrimp, mayo and chopped vegetables and fold into cooled mixture
Grease mold slightly with salad oil, removing excess with paper napkins.
Pour into greased mold and chill until set.

Shrimp (Bryce’s with sauces)

Shrimp (Bryce's with sauces)

Servings

Ingredients

Shrimp

1/2 Onion Sliced
1 clove garlic Halved
1 Bay Leaf
4 Celery Leaves and Stems of ribs only
2-3 lbs Shrimp Shell and Devein
1 Lemon Sliced

Norwegian Sauce

1 cup Mayo
1 cup Ketchup
1-2 tbsp Scotch To taste
Garlic Powder To taste
Hot Sauce To taste
Lemon To taste
Black Pepper

Seafood Sauce

1/2 cup Chile Sauce
1 tbsp Horseradish
1 tbsp Lemon Juice
1/2 tsp Worcestershire sauce
Tabasco To taste
Salt
Pepper
1/2 cup Mayo Optional

Lemon Mayo

1/2 cup Mayo
1-2 tbsp Lemon Juice
Garlic Powder To taste
Black Pepper Coarse or medium ground

Remoulade

1.5 cup Mayo
2 tbsp Capers Drained, Minced
1/4 Onion Grated
1 clove garlic Minced
2 tsp Parsley Fresh, Chopped (1 tsp dried)
2 tsp Tarragon Fresh, Chopped (1 tsp dried)
2 tsp Chives Fresh, Chopped (1 tsp dried)
Anchovy Paste
Lemon Juice To taste
2 tbsp Tomatoes Fresh, chopped (optional)

Servings

Ingredients

Shrimp

1/2 Onion Sliced
1 clove garlic Halved
1 Bay Leaf
4 Celery Leaves and Stems of ribs only
2-3 lbs Shrimp Shell and Devein
1 Lemon Sliced

Norwegian Sauce

1 cup Mayo
1 cup Ketchup
1-2 tbsp Scotch To taste
Garlic Powder To taste
Hot Sauce To taste
Lemon To taste
Black Pepper

Seafood Sauce

1/2 cup Chile Sauce
1 tbsp Horseradish
1 tbsp Lemon Juice
1/2 tsp Worcestershire sauce
Tabasco To taste
Salt
Pepper
1/2 cup Mayo Optional

Lemon Mayo

1/2 cup Mayo
1-2 tbsp Lemon Juice
Garlic Powder To taste
Black Pepper Coarse or medium ground

Remoulade

1.5 cup Mayo
2 tbsp Capers Drained, Minced
1/4 Onion Grated
1 clove garlic Minced
2 tsp Parsley Fresh, Chopped (1 tsp dried)
2 tsp Tarragon Fresh, Chopped (1 tsp dried)
2 tsp Chives Fresh, Chopped (1 tsp dried)
Anchovy Paste
Lemon Juice To taste
2 tbsp Tomatoes Fresh, chopped (optional)

Instructions

Shrimp

In a large pot, combine about 8-10 cups of cold water, onion, garlic, bay leaf and celery.
Bring to boil and simmer 5 minutes
Add shrimp, then lemon and simmer until just pink (about 5 minutes)
Drain under cold water and chill

Remoulade Sauce

Mix and refrigerate for 1 hour or more

Chicken with Dill

Servings

Ingredients

2 pounds Boneless Chicken Breasts Skin On
1/4 cup Half and Half
3/4 cup Mayo
1/4 cup Dill Fresh
1/4 cup Parsley Fresh
2 Scallions Light Part Only
1/4 tsp Salt
1/2 tsp White Pepper

Servings

Ingredients

2 pounds Boneless Chicken Breasts Skin On
1/4 cup Half and Half
3/4 cup Mayo
1/4 cup Dill Fresh
1/4 cup Parsley Fresh
2 Scallions Light Part Only
1/4 tsp Salt
1/2 tsp White Pepper

Instructions

Coarsely chip dill, parsley, scallions
mix all ingredients (except chicken) in food processor until smooth

Beef Tenderloin Crostini

Servings

Ingredients

1/2 Baguette Sliced into 20 1/4-1/2 inch think slices
Extra Virgin Olive Oil
Kosher Salt
Ground Black Pepper
1/2 tsp Cumin
1/2 tsp Corriander
1 clove garlic Finely minced
2 4oz Filet Mignon Steaks
1/3 cup Mayo
3 tbsp Mascarpone Cheese
2 tbsp Fresh Basil Finely Chopped
1.25 tsp Curry Powder
1/2 tsp Smoked Paprika
1/4 cup Cilantro Leaves

Servings

Ingredients

1/2 Baguette Sliced into 20 1/4-1/2 inch think slices
Extra Virgin Olive Oil
Kosher Salt
Ground Black Pepper
1/2 tsp Cumin
1/2 tsp Corriander
1 clove garlic Finely minced
2 4oz Filet Mignon Steaks
1/3 cup Mayo
3 tbsp Mascarpone Cheese
2 tbsp Fresh Basil Finely Chopped
1.25 tsp Curry Powder
1/2 tsp Smoked Paprika
1/4 cup Cilantro Leaves

Instructions

Preheat oven to 400º. Arrange bread slices on baking sheet. Drizzle with olive oil and season with ¼ tsp. salt. Bake for 10 to 12 minutes. Leave oven on.
Spray a small baking sheet with vegetable oil cooking spray.
Combine ½ tsp. salt, ¼ tsp. pepper, cumin, coriander and garlic. Rub the mixture all over the steaks. In a nonstick skillet, heat 2 tbsp. oil over medium–high heat. Add steaks and cook for 2 minutes on each side. Transfer to baking sheet and bake for 10 minutes. Let rest for 10 minutes before slicing across the grain into 20 (¼–in.–thick) slices.
Whisk together mayonnaise, mascarpone cheese, basil, curry powder, smoked paprika, ½ tsp. salt and ½ tsp. pepper.
Spread ½ tsp. of mayonnaise over each toast slice. Top each with a slice of steak. Place ¼ tsp. of mayonnaise on top of the steak. Finish with a cilantro leaf.

Recipe Notes

https://people.com/royals/prince-william-and-kate-middletons-california-crostini-make-it-at-home/