Crisp Catering Recipes
click photo to watch Joe Thompson prepare dish on CBS13.
Three from the Sea Pops
Scallop and Jalapeno Mousse
- 1 pound fresh scallop
- 1 tablespoon minced garlic
- ¼ cup mayonnaise
- 1 egg, lightly beaten
- 3 tablespoons fresh lemon juice
- 1 tablespoon worcestershire sauce
- 1 tablespoon hot sauce
- 1 cup Cream Cheese
- ½ teaspoon salt
- 2 jalapeno minced
- ¼ teaspoon freshly ground black pepper
- Mix together above ingredients in food processor
- 20 jumbo shrimp (about 2 pounds), shelled, leaving tail and connecting
shell segment, deveined, and butter flied lengthwise
- 1 tablespoon chopped garlic
- 1 teaspoon crushed red pepper
- Salt and freshly ground black pepper
- Chopped parsley, garnish
- 20 pieces of Fresh lobster meat 1/2 in pieces
- 20 Large Wonton Wrappers
- 3 eggs for a egg wash
- 20 Skewers
Directions
- Season the shrimp with salt, pepper and garlic.
- Take the butter flied shrimp and pipe in Scallop and Jalapeno mousse (top to bottom)
- Placing one piece of lobster meat on the mousse press together with your fingers to seal the shrimp.
- Dredge shrimp in seasoned flour.
- Use the egg wash and brush the wonton skin.
- Wrap the wonton skin around the shrimp and seafood, press tightly around the shrimp to seal .
- Insert the skewer next to the tail up toward the head.
- Brush the outside with egg wash and sprinkle with chopped parsley.
- Bake in a 350 oven until Golden brown (8min)
Recipe Courtesy:
Joe Thompson
Crisp Catering
www.crispcatering.com
(916) 55-CRISP (552-7477)
