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" Recipe from Ming&amp;#039;s Master Recipes, copyright 2004 Ming Tsai INGREDIENTS 1 1/2 pounds medium Contessa shrimp, peeled, deveined  3 eggs 1/2 pound butter, chilled, cut into 1/8-inch dice 1 tablespoon truffle oil Kosher salt and freshly ground white pepper PREPARATION 1. In a food processor, place the shrimp and eggs and blend until almost smooth. 2. Add the butter, truffle oil and season. Pulse until butter is incorporated, but still visible in small pieces.  3. Check for flavor by sauteing or microwaving a small portion.  4. Store in fridge. Use Shrimp Mousse in Chef Tsai&amp;#039;s Steamed Contessa Shrimp Shumai with Edamames and Lemon Broth. Back to Chef Tsai&amp;#039;s bio. "^^<http://www.w3.org/2001/XMLSchema#string>
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