½ medium onion, coarsely chopped
6 oz. cream cheese
¾ lb. peeled, cooked shrimp,
blotted very dry (about 1 1/4 lb. in shell)
2 teaspoons finely grated lemon peel
3 tablespoons lemon juice
1¼ teaspoons Tabasco
1 tablespoon Dijon mustard
½ teaspoon salt, or to taste
Dill Pistachio Pesto
3 garlic cloves, peeled
¾ cup dill sprigs
¾ cup Italian parsley sprigs
¾ cup unsalted natural pistachios
½ teaspoon salt
5 or more tablespoons olive oil
Shrimp and dill sprigs, for garnish
Crackers for serving
To make shrimp mousse: In a food processor, pulse onion into small pieces. Add remaining ingredients and pulse until incorporated and mousse is almost smooth.
To make pesto: In clean processor bowl, process garlic, dill and parsley until minced. Add pistachios and process until finely chopped. Add salt and enough oil to make a spreadable paste.
To assemble: Line a 3 to 4 cup mold with plastic wrap. Spoon half the shrimp spread into the bottom, pushing it into the sides and smoothing the top. Spread with half the pesto., making sure it shows around the edges of the mold. Spread remaining shrimp spread over the top. Cover with plastic wrap and refrigerate at least 2 hours.
MAKE AHEAD: Mousse may be refrigerated up to 2 days.
To serve: Invert mold onto a plate and remove plastic wrap. Spread remaining pesto over the top. Garnish with shrimp and dill. Serve with crackers.
Makes 3 cups.