Mooseshrimp Recipes

SLOW COOKER MOOSE ROAST

Steps:

• Heat oil in a large skillet over medium-high heat. Brown the roast on all sides in the hot oil. Remove, and transfer to a slow cooker.
• Sprinkle onion soup mix over the roast, then pour in the apple juice. Cover and cook on MEDIUM for 6 to 8 hours, or until meat is very tender. Check occasionally to make sure there is sufficient liquid, and add more juice if necessary. Serve roast with juices, or thicken them for a tasty gravy.

TRADITIONAL NEWFOUNDLAND MOOSE SOUP

Steps:

• METHOD FOR MARINATE: In a large bowl marinate overnight your moose, in sliced onion, onion powder, salt, pepper, 2 tsp oil, rosemary, 2-3 cups beef broth or any type, 1 tsp garlic or fresh cloves. ( you can use thyme or any other herb or seasoning you like. ) METHOD FOR SOUP: Soak the salt beef over night or for 6 hours. After remove moose from marinate then cut in cubes. Then in a frying pan fry your moose cubes lightly seasoned with pepper and onion powder and fry in pieces of fat pork, until golden brown this can take 15 minutes. Then peel and cute all vegetable in small cubes, then place in cold water until ready to add to soup. Back to the moose frying, after its golden brown add cubed onions let fry for a few minutes. In a large boiler start the boil on 8 to 10 cup of broth or water. Remove salt beef from water cut in cubes and add to boiler of broth. Then add fried moose and onions, boil for one hour on medium heat. After add all vegetables and tomato soup and pearl barley or rice if you add rice it will be the last 10 minutes or the boil, continue cooking for 30 minutes then simmer until ready to serve. Enjoy with rolls or fresh bread, bottle while hot if you like to store some for later.

CREAMY SHRIMP MOUSSE

Steps:

• In a large saucepan, combine the soup, cream cheese and mayonnaise. Cook and stir over medium heat until smooth; remove from the heat; set aside. , Meanwhile, in a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Cook and stir over low heat until gelatin is completely dissolved. , Transfer to a large bowl; cool slightly. Add the shrimp, onion, celery and cream cheese mixture. , Transfer to a lightly greased 6-cup mold. Cover and refrigerate for 4 hours or overnight. , Unmold onto a lettuce-lined serving plate. Garnish with parsley if desired. Serve with crackers. Refrigerate leftovers.

SHRIMP MOUSSE

Steps:

• Drain shrimp and rinse well. Set aside.
• Bring undiluted soup to a low boil (watch not to splatter).
• Dissolve the gelatin in 1/2 cup warm water, add to soup and stir well.
• Beat cream cheese and mayonnaise together.
• Add the tomato soup and beat mixing well.
• Fold in celery and onion with a wooden spoon.
• Fold in the shrimp, being careful not to break shrimp.
• Pour into a nice mold and refrigerate for several hours or overnight.
• Serve with party crackers that aren't heavily flavored.

SHRIMP MOZAMBIQUE

Steps:

• Melt butter in a large skillet over medium heat. Add onion and garlic and cook until tender but not brown, about 5 minutes.
• Stir beer, white wine, sazon, hot sauce, and salt into the skillet. Bring to a boil. Reduce heat and simmer for 15 minutes.
• Add shrimp to the skillet and cook until pink, 3 to 4 minutes. Add rice; heat through for about 5 minutes. Stir in parsley.

MOOSE SHRIMP

Steps:

• In a large resealable plastic bag, combine the flour, Creole seasoning, garlic powder, cayenne pepper, onion powder, and black pepper.
• Seal the bag and shake a few times to combine the ingredients well.
• Peel and devein the shrimp, leaving the tail sections intact, rinse them under cold water and place them in the plastic bag with the flour mixture.
• Seal the bag and shake to coat all of the shrimp well with the flour mixture.
• Place the coated shrimp on a cookie sheet and place in the refrigerator for 15 to 20 minutes.
• Save the remaining flour mixture in the bag.
• In a mixing bowl, whisk together the garlic, unsalted butter, hot pepper sauce and cayenne pepper; set aside.
• In a pot, heat the oil to 375°F.
• Remove the shrimp from the refrigerator and shake them a second time in flour mixture.
• Place the shrimp in the hot oil and fry until pink, about 2 to 3 minutes.
• Immediately coat with moose sauce.