A light, fluffy shrimp mousse is easily scooped up by spears of crisp Belgian endive.
1 package unflavored gelatin
1/2 cup dry white wine
1/2 pound shrimp, cooked, peeled, and deveined
1 small onion, sliced
2 tablespoons lemon juice
1 large package (8 ounces) cream cheese
1/2 teaspoon salt
Several drops of Tabasco sauce
1 tablespoon chopped fresh dill leaves
1 cup heavy cream, whipped
4 or 5 small heads Belgian endive
1. In a glass measuring cup, sprinkle the gelatin over the wine and allow it to soften. Set the cup in a small saucepan and pour water into the pan to a depth of 1 inch. Place over high heat and stir the gelatin until it is dissolved. Remove from the heat and set aside.
2. In the container of a blender or processor, combine the shrimp, onion, and lemon juice and whirl until smooth. Add the cream cheese and whirl to incorporate. Transfer to a large mixing bowl. Add the dissolved gelatin, salt, Tabasco, and dill and beat until light. Fold in the whipped cream. Cover and refrigerate until thoroughly chilled.
3. Trim the Belgian endive and separate the leaves. Beat the shrimp mixture to lighten it, then spoon into a decorative bowl. Set the bowl in the center of a large plate or tray and surround with spears of Belgian endive.