Shrimp Quenelles
Recipe type: Main Dish, Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • 1 pound raw, wild shrimp, peeled and deveined
  • 1 egg
  • 1/2 cup coconut cream (the solid part from the top of a can of coconut milk), or heavy cream
  • 2 tablespoons coconut flour
  • 1/2 teaspoon ground white pepper
  • 1/2 teaspoon salt
  • fish or chicken stock, for poaching
  1. Place all of your ingredients except the stock in a food processor, and pulse until the mixture is fairly smooth. You may have to scrape down the sides once or twice to get an even consistency. Refrigerate the mixture for a half hour.
  2. In a deep skillet or a wok pan, heat about a quart of stock to a simmer--you want at least two inches of liquid to be able to poach the quenelles. When the stock comes to a simmer, use two spoons to form the shrimp mixture into quenelles, and drop them into the stock. Repeat until you have a total of 8 or 9 quenelles. Let them simmer for 6-8 minutes, turning them once. Do not let the stock boil, just keep it at a simmer.
  3. Once the quenelles are cooked through, either drain them well before storing them for another use, or add lightly steamed vegetables to the pot and serve hot as a soup course.
Recipe by Seasonal & Savory at