Jellied Shrimp and Tomato Salad Recipe


MethodMain Ingredient


 Canned tomatoes2 1⁄2 Cup (40 tbs)
 Salt1⁄2 Teaspoon
 Celery stalk1 , cut up
 Cayenne pepper1 Dash
 Unflavored gelatin1 Tablespoon (1 Envelope, Plain)
 Cold water1⁄4 Cup (4 tbs)
 Vinegar/Lemon juice1 Tablespoon
 Minced onion1 Tablespoon
 Shrimp1 Cup (16 tbs) (Canned / Cooked)
 Mayonnaise1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 629 Calories from Fat 149

% Daily Value*

Total Fat 17 g25.8%

Saturated Fat 1.9 g9.5%

Trans Fat 0 g

Cholesterol 205.8 mg

Sodium 2152.4 mg89.7%

Total Carbohydrates 73 g24.4%

Dietary Fiber 18.7 g74.9%

Sugars 4.1 g

Protein 53 g106.2%

Vitamin A 593.2% Vitamin C 217.3%

Calcium 40.4% Iron 79.8%

*Based on a 2000 Calorie diet


Combine first four ingredients; boil 10 min.
Soak gelatin in cold water for 5 min.; add to hot mixture with vinegar; stir until dissolved.
Strain, add onion and shrimp from which black vein has been removed.
Pour into 6 small wet molds, and chill.
When firm, unmold on lettuce; garnish with mayonnaise.