Toasted Toad CellarsToasted Toad Cellars

Chorizo and Cilantro Mousse with Lemon Shrimp

To download a PDF of this recipe click here.


For the mousse:

Approximately 1 1/2 pounds cream cheese (best to let soften a while outside of the fridge)

1 pound chorizo cooked into fine sized bits (Lockeford meats and San Miguel Market both have great local ones)

1 generous bunch of cilantro finely chopped

Salt to taste

Cayenne pepper to taste


Whip ingredients to a smooth consistency using a hand mixer or stand mixer and spread on cracker.


For the shrimp:

Raw shrimp, peeled and deveined

Olive oil

Lemon zest

Lemon juice


Sautee shrimp in a good quality olive oil and finish with fresh lemon zest and lemon juice.


Crackers were waterwheels from Cheese Central in Lodi on School Street. Cindy or one of her crew can hook you up or you may use whatever cracker you would like.