Tiger Shrimp Terrines with Warm Pink Mayonnaise

Well, here is another complete experiment that (lucky for me) turned out delicious ! Usually a shrimp terrine should take some sort of white fish to make the base, but since my husband is highly allergic to fish, I decided to do something a little different...and I also did not bake them in the usual terrine dish, instead, I improvised and used ring molds. Those things are so versatile ! I truly recommend you getting some, if you don't have them already. Enough of my rambling, here is the recipe for you to enjoy !

Tiger Shrimp Terrines - Straight out of the oven !
Time: 45 minutes (approx.)
Effort: Easy
Serves 2-4

1 lb Tiger shrimp, peeled and deveined
1 whole egg
1 egg white
1/4 cup heavy cream
3 tbsp cream cheese
1-2 tsp fresh lemon juice
Salt and coarse ground pepper
1/2 tsp butter for the ring molds

Heat oven to 350oF. Butter 4 ring molds (I use the 3" wide ones) and lay them on a baking sheet lined with parchment paper. In a food processor puree 1/2 the raw shrimp, slowly adding the egg, egg white, cream and lemon juice. Turn the mixture into a bowl. With the remaining shrimp take 2 and slice them lengthwise to make four piece. Cut the rest of the shrimp into large pieces and fold them into the puree, then salt and pepper to taste. Spoon them into the ringmolds leaving about 1/4" from the the top as they will rise while baking. Turn oven down to 325oF and bake shrimp terrines for approx. 40 minutes or until they are firm to the touch and pulled away from the sides. Note: Check them while they're baking as there will be excess fluid which you can just strain off. These are great served warm or cold, and you can even slice them onto homemade toasts.