Shrimp In Jellied Cucumber Rings Recipe
Ingredients
| 1 pkg. lemon-flavored gelatin dessert | ||
| 1 c. hot or boiling water | ||
| Granulated Sugar | 1 Teaspoon | |
| 2 tablesp. vinegar | ||
| Salt | 1/8 Teaspoon | |
| Cucumbers | 2 Medium | |
| Green food coloring | ||
| 1 c. canned or cooked shrimp | ||
| French dressing | ||
| Tomatoes | 2 Small, skinned | |
| Avocado | 1 Medium | |
| Lettuce | ||
| Mayonnaise or salad dressing | ||
Directions
Add the gelatin dessert to the hot or boiling water, depending on the manufacturer's directions, and stir until dissolved.
Add the sugar, vinegar, and salt, and allow to cool at room temperature.
Meanwhile pare and grate the cucumbers; then squeeze through cheesecloth to obtain 3/4 c cucumber juice.
Add this juice to gelatin mixture with a drop of green food coloring to tint delicate green.
Turn into 4 individual molds or ring molds and chill.
Let the shrimp, from which the black vein running down the back has been removed, stand in French dressing.
Cut tomatoes in eighths.
Pare, stone, and slice avocado.
At serving time, unmold salads on individual beds of lettuce, and garnish with shrimp, tomato sections, and avocado.
Serve with desired salad dressing.
Add the sugar, vinegar, and salt, and allow to cool at room temperature.
Meanwhile pare and grate the cucumbers; then squeeze through cheesecloth to obtain 3/4 c cucumber juice.
Add this juice to gelatin mixture with a drop of green food coloring to tint delicate green.
Turn into 4 individual molds or ring molds and chill.
Let the shrimp, from which the black vein running down the back has been removed, stand in French dressing.
Cut tomatoes in eighths.
Pare, stone, and slice avocado.
At serving time, unmold salads on individual beds of lettuce, and garnish with shrimp, tomato sections, and avocado.
Serve with desired salad dressing.
Chef
