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Molded Shrimp Salad Recipe
|Lemon jelly||3 Ounce|
|Canned crushed pineapple||1 Can (10 oz)|
|Juice and water||2 Cup (32 tbs)|
|Onion juice||1 Teaspoon|
|Heavy cream||1⁄2 Pint, whipped|
|Mayonnaise||1⁄2 Cup (8 tbs)|
|Lemon juice||1 Tablespoon|
|Parsley||1 Tablespoon (For Garnish)|
|Lemon wedges||6 (For Garnish)|
Serving size: Complete recipe
Calories 2598 Calories from Fat 1636
% Daily Value*
Total Fat 184 g282.9%
Saturated Fat 64.7 g323.5%
Trans Fat 0 g
Cholesterol 1096.8 mg
Sodium 1341.7 mg55.9%
Total Carbohydrates 136 g45.5%
Dietary Fiber 6.4 g25.5%
Sugars 101.9 g
Protein 101 g202.3%
Vitamin A 113% Vitamin C 466.3%
Calcium 50.2% Iron 76.2%
*Based on a 2000 Calorie diet
Allow to partially set, then fold in the pineapple and whipped cream.
Pour into individual molds and refrigerate to set.
Unmold on lettuce leaf, spoon shrimp on top.
Mix mayonnaise with lemon juice to garnish salad decorate with wedges of lemon and sprigs of parsley.