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Congealed Shrimp Salad Recipe
|Unflavored gelatin||2 Tablespoon|
|Tomato juice||3 Cup (48 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Worcestershire sauce||1 Teaspoon|
|Mayonnaise||1 Cup (16 tbs)|
|Cooked shrimp||2 Pound|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Chopped celery||1⁄4 Cup (4 tbs)|
|Lettuce leaves||1 Cup (16 tbs)|
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
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.
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.