Congealed Shrimp Salad Recipe

Summary

Difficulty LevelEasyHealth IndexHealthy
Servings8Cuisine
CourseMethod
Main IngredientInterest Group

Ingredients

 Unflavored gelatin2 Tablespoon
 Tomato juice3 Cup (48 tbs)
 Lemon juice1⁄4 Cup (4 tbs)
 Onion1 Tablespoon
 Worcestershire sauce1 Teaspoon
 Mayonnaise1 Cup (16 tbs)
 Cooked shrimp2 Pound
 Chopped onion1⁄2 Cup (8 tbs)
 Chopped green pepper1⁄4 Cup (4 tbs)
 Chopped celery1⁄4 Cup (4 tbs)
 Lettuce leaves1 Cup (16 tbs)
 Paprika To Taste
 Parsley1 Tablespoon
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size

Calories 315 Calories from Fat 195

% Daily Value*

Total Fat 22 g33.4%

Saturated Fat 2 g9.9%

Trans Fat 0 g

Cholesterol 19.6 mg

Sodium 205.8 mg8.6%

Total Carbohydrates 6 g2.1%

Dietary Fiber 0.9 g3.6%

Sugars 4.2 g

Protein 22 g43.2%

Vitamin A 20.3% Vitamin C 46.5%

Calcium 2.1% Iron 3.9%

*Based on a 2000 Calorie diet

Directions

Soften gelatin in 1/4 cup water.
Combine tomato juice, lemon juice, onion juice, Worcestershire sauce, salt and pepper; bring to a boil.
Pour hot ingredients over gelatin; stir until gelatin is dissolved.
Place in refrigerator; chill until mixture begins to thicken.
Add mayonnaise.
Beat with rotary beater until smooth.
Add shrimp, onion, green pepper and celery.
Pour into rectangular dish; chill until firm.
Serve in squares on lettuce; garnish with additional mayonnaise, paprika and parsley.
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