Dill Shrimp Mould Recipe


Difficulty LevelEasyHealth IndexHealthy
Main IngredientInterest Group


 Canned tomato juice3⁄4 Cup (12 tbs)
 Unflavored gelatin1 Tablespoon (1 Envelope)
 Lemon juice1 Tablespoon
 Salt1⁄2 Teaspoon
 Worcestershire1⁄4 Teaspoon
 Sour cream1 Cup (16 tbs)
 Dill weed1⁄2 Teaspoon
 Small cooked shrimp6 Ounce
 Pitted ripe olives1⁄2 Cup (8 tbs)
 Lemon wedges4

Nutrition Facts

Serving size: Complete recipe

Calories 807 Calories from Fat 518

% Daily Value*

Total Fat 60 g92.6%

Saturated Fat 26.5 g132.5%

Trans Fat 0 g

Cholesterol 119.6 mg

Sodium 1888.9 mg78.7%

Total Carbohydrates 27 g9.1%

Dietary Fiber 2.4 g9.7%

Sugars 14.9 g

Protein 46 g91.8%

Vitamin A 47.1% Vitamin C 109%

Calcium 34.6% Iron 15.7%

*Based on a 2000 Calorie diet


Pour tomato juice into a 2-quart pan; sprinkle in gelatin and let stand about 5 minutes.
Place over medium heat and stir until gelatin is completely dissolved.
Remove from heat and let cool slightly.
To gelatin add lemon juice, salt, Worcestershire, sour cream, dill, and all but 10 shrimp.
Place half the mixture in a blender and whirl until smooth.
Pour into a 2 1/2-cup mold.
Whirl remaining mixture in blender until smooth and add to mold.
Cover and chill for 4 hours or until set.