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Shrimp Salad Duo Elegante Recipe
|Cooked shrimp||2 Pound, peeled and deveined|
|Chopped pickled watermelon rind||1⁄2 Cup (8 tbs), 0.5 cup syrup reserved|
|Lime juice||2⁄3 Cup (10.67 tbs)|
|French dressing mix||4 Teaspoon|
|Strawberry flavored gelatin||6 Ounce|
|Boiling water||1 1⁄2 Cup (24 tbs)|
|Canned pear halves||29 Ounce, drained, 1.5 cup syrup reserved (1 Can)|
|Sliced celery||1 1⁄2 Cup (24 tbs)|
|Coarsely chopped pistachio nuts||1⁄4 Cup (4 tbs)|
|French mayonnaise||1⁄4 Cup (4 tbs) (Adjust Quantity As Needed)|
Serving size: Complete recipe
Calories 2877 Calories from Fat 655
% Daily Value*
Total Fat 75 g114.9%
Saturated Fat 8.1 g40.4%
Trans Fat 0 g
Cholesterol 7.1 mg
Sodium 706.3 mg29.4%
Total Carbohydrates 251 g83.8%
Dietary Fiber 22.1 g88.3%
Sugars 191.2 g
Protein 299 g597.4%
Vitamin A 24.1% Vitamin C 74.3%
Calcium 39.3% Iron 97.1%
*Based on a 2000 Calorie diet
Drain, reserving marinade; set shrimp aside.
Dissolve gelatin in boiling water; stir in 1 cup of the marinade and the reserved pear syrup; chill until gelatin is slightly thickened.
Pour gelatin into a 2-quart ring mold to 1/4 inch depth; set remaining gelatin aside.
Cut three pear halves in half lengthwise, and arrange, rounded side down, in bottom of mold; chill until gelatin is just set, but not firm.
Meanwhile, cut remaining pears and 2 cups of the shrimp into small pieces; add to remaining gelatin with the watermelon rind and blend well.
Spoon mixture over layer in mold and chill until firm, about 3 hours.
Combine remaining shrimp (about 2 cups) with celery, nuts, and the French Mayonnaise; toss lightly to mix.
Unmold salad onto a chilled large serving plate and garnish mold with salad greens.
Spoon shrimp mixture into the center.