Soften the geatin by stirring it in the water. Cut the Shrimp into 1" slices, load everything into the food processor except the cream cheese. Pulse the food processor 6 times to chop and mix the ingredients. Add the cream cheese, and pulse again a few times. Correct the seasoning, and turn out the blended ingredients into a mold or bowl. Refrigerate for 1 plus hours to set the Mousse before serving.
Can you recall how many times you were serving shrimp and needed cocktail sauce? Remember how you didn't like grocery store prepared cocktail sauce, and searched for the horseradish at the market, used two spoonfuls and threw the rest away 6 months later? Well, follow this recipe and make this when you need cocktail sauce, and you won't have to worry about throwing out the horseradish — and your guests will be impressed!
If you are using Wasabi Powder, follow the following:
Mix the wasabi and water together until it is blended. Wasabi powders differ from one to another, so you may need a little more or less water. DON'T just add the wasabi powder to the ketchup — you probably won't like it and the color probably won't be good — trust me!
Putting it together:
Always mix the wasabi and the water first, add the mixture to the ketchup, and stir it up. It should still look like ketchup, but with a good kick- a lot like regular bottled horseradish and ketchup — only better!
Cut the shrimp into smaller pieces and place them in a food processor. Scatter the rest of the ingredients in the bowl, and pulse the processor until all the ingredients are well blended. Taste the blend and add salt and pepper as needed, and pulse again until a smooth dip results. For a nubbly dip, pulse less. Turn out the mixture into a serving bowl and surround with crackers and celery for dipping.