Buffet Shrimp In Fish Mold Recipe

The buffet shrimp in fish mold is a fish shaped gelatin mold made with shrimp and vegetables. Arranged and chilled together, the bufet shrimp in fish mold is perfect for elaborate or special dinner parties and makes a beautiful presentation.

Summary

Health IndexAverageCuisine
CourseMethod
Main Ingredient

Ingredients

 Onion1 , thinly sliced
 Bay leaf1
 Thyme1⁄2 Teaspoon
 Celery leaves1
 Parsley sprigs2
 Water6 Cup (96 tbs)
 Shrimp1 1⁄2 Pound
 Carrot slice2
 Peppercorns2
 Unflavored gelatin2 Tablespoon
 Shrimp stock1 1⁄2 Cup (24 tbs) (Strained)
 Dry sherry1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 1035 Calories from Fat 135

% Daily Value*

Total Fat 15 g23.1%

Saturated Fat 3.1 g15.4%

Trans Fat 0 g

Cholesterol 1037.6 mg

Sodium 2445.9 mg101.9%

Total Carbohydrates 35 g11.7%

Dietary Fiber 3.8 g15.3%

Sugars 6.8 g

Protein 174 g347.8%

Vitamin A 56.2% Vitamin C 55.5%

Calcium 45.2% Iron 100.9%

*Based on a 2000 Calorie diet

Directions

In a saucepan combine onion, bay leaf, thyme, celery leaves and parsley with water.
Simmer for 15 minutes.
Add unshelled shrimp and boil for 5 minutes.
Shell and devein shrimp Cut two small slices of carrot to make eyes for the fish in the mold.
Pierce the center of each small carrot slice, then insert a peppercorn in the hole to simulate the pupil of the eye.
The carrot slices are laid in the places indicated for eyes in the fish mold.
The cold cooked shrimp are arranged on the bottom of the mold in the pattern of scales to carry out the fish design.
Soften gelatin in 1 1/2 cups cold strained shrimp stock which has been combined with 1/2 cup dry sherry.
Heat over hot water until gelatin is dissolved.
Cool until stock begins to thicken, and pour into fish mold.
Chill until firm.
Unmold and garnish with hard cooked egg wedges, green olives and radish roses.
Serve with mayonnaise flavored with chopped green pepper, watercress and parsley.
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