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.
Ingredients
| Onion | 1 , thinly sliced | |
| Bay Leaf | 1 | |
| Thyme | 1/2 Teaspoon | |
| Celery leaves | 1 | |
| Parsley sprigs | 2 | |
| Water | 6 Cup (16 tbs) | |
| Shrimp | 1 1/2 Pound | |
| 2 slices raw carrot | ||
| Peppercorns | 2 To taste | |
| Unflavored gelatin | 2 Tablespoon | |
| Shrimp stock | 1 1/2 Cup (16 tbs), strained | |
| Dry sherry | 1/2 Cup (16 tbs) | |
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.
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.
Chef
