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Buffet Shrimp In Fish Mold Recipe
|Onion||1 , thinly sliced|
|Water||6 Cup (96 tbs)|
|Shrimp||1 1⁄2 Pound|
|Unflavored gelatin||2 Tablespoon|
|Shrimp stock||1 1⁄2 Cup (24 tbs) (Strained)|
|Dry sherry||1⁄2 Cup (8 tbs)|
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
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.