"Nathalie from Belgium" > wrote in message
...

> Hi sf,
> It 's a mix of a not too good recipe and a bad Google translation really
> :-)
> I 'll try to give it a shot, but keep in mind English is my 3rd language
> and recipe writing is not my forte... feel free to ask any questions if
> anything is unclear.
>
> A few notes:
> - The shrimp are the small grey North Sea shrimp
> (https://www.google.be/search?q=grey+...w=1366&bih=585)
> , not sure what would be a good substitute in the US. You could leave them
> out, or substitute with some crab meat maybe?
> - The Petit Suisse cheese is in fact not what you call Swiss cheese but
> more of a Philadelphia style cream cheese. See here for explanation and
> pictu http://en.wikipedia.org/wiki/Petit_suisse . We serve it to little
> children with some sugar, nice childhood memories...
>
> Courgette (zucchini) mousse with shrimp
>
> for 15 small glasses
>
> ingredients
> 125 grams grey shrimp
> 1 courgette (zucchini)
> 1 tbsp of fresh chives
> 1 shalott
> 2 tbsp mascarpone
> 1 petit-suisse cheese (replace by 1 large tbsp of fresh philadelphia-style
> cream cheese)
> 1 tbsp green pesto
> 1 tbsp olive oil
> salt and pepper
>
> Preparation (25 mins prep time + 20 mins cooling)
>
> 1. Finely mince the shalott and the garlic. Cut the courgette in small
> dices.
> 2. Heat the oil in a pan and bake the shalott and garlic. Add the
> courgette and 2 tbps of water. Cook for 10 mins on medium heat.
> Put in a blender and blend until smooth. Let cool.
> 3. Chop 1 tbsp of chives, keep a few sprigs whole for garnishing
> Mix the cream cheese with the pesto.
> 4. When the courgette mixture has cooled, mix it with the mascarpone and
> the chopped chives. Add pepper and salt to taste.
> 5. Divide the mixture into small glasses (as seen in the picture,
> typically we would use shot glasses for this). Garnish with the shrimp and
> a dollop of the pesto/cream cheese, and a sprig of chives.

Thank you!

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