Shrimp And Cheese Mold Recipe
Shrimp And Cheese Mould is simply one of the tastiest and elegant dishes I have prepared! My guests love this Shrimp And Cheese Mould! Try it for yourself!
Ingredients
1 teaspoon vegetable oil
1/2 cucumber, peeled and diced
1 tablespoon salt
3 tablespoons white wine vinegar
12 oz. cream cheese
4 fl. oz. double cream
6 fl. oz. mayonnaise
1 tablespoon paprika
1/2 teaspoon black pepper
2 tablespoons chopped fresh chives
1/2 oz. gelatine, dissolved in 2 fl. oz. hot water
8 oz. frozen peeled shrimps, thawed and drained
1 bunch watercress, washed and shaken dry
5 tomatoes, quartered
9 black olives, stoned
Directions
With the teaspoon of oil, grease a 1 1/2 pint [1 quart] ring mould.
Place upside down on kitchen paper towels and drain.
Place the cucumber in a colander and sprinkle over the salt and vinegar.
Set aside for 1 hour to degorge.
Drain off any liquid and set aside.
In a medium sized mixing bowl, beat the cheese with a wooden spoon until it is soft and creamy.
Fold in the cream and mayonnaise.
Stir in the paprika, pepper and chives.
Add the dissolved gelatine mixture and continue stirring until all the ingredients are thoroughly blended.
Fold in the shrimps and cucumber.
Pour the mixture into the prepared mould and place in the refrigerator.
Chill for 1 hour or until the filling has set.
Remove the mould from the refrigerator and quickly dip the bottom into hot water.
Invert a serving dish over the mould and reverse the two, giving the mould a sharp shake.
The mixture should slide out easily.
Garnish the ring with the watercress, tomato quarters and olives and serve.
Place upside down on kitchen paper towels and drain.
Place the cucumber in a colander and sprinkle over the salt and vinegar.
Set aside for 1 hour to degorge.
Drain off any liquid and set aside.
In a medium sized mixing bowl, beat the cheese with a wooden spoon until it is soft and creamy.
Fold in the cream and mayonnaise.
Stir in the paprika, pepper and chives.
Add the dissolved gelatine mixture and continue stirring until all the ingredients are thoroughly blended.
Fold in the shrimps and cucumber.
Pour the mixture into the prepared mould and place in the refrigerator.
Chill for 1 hour or until the filling has set.
Remove the mould from the refrigerator and quickly dip the bottom into hot water.
Invert a serving dish over the mould and reverse the two, giving the mould a sharp shake.
The mixture should slide out easily.
Garnish the ring with the watercress, tomato quarters and olives and serve.
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