Ground shrimp mold

Yield: 4 Servings

Measure Ingredient
1 pack Unflavored gelatin
¼ cup Cold water
1 can (12-oz) cocktail vegetable juice; heated
⅓ cup Mayonnaise
1 pounds Shrimp; cooked, finely chopped or ground
½ teaspoon Onion salt
½ teaspoon Prepared horseradish
¼ teaspoon Garlic powder
½ cup Celery; chopped
¼ cup Olives; finely chopped

Soften gelatin in cold water. Add to hot vegetable juice and stir well.

Chill until slightly thick and beat thoroughly until fluffy with a rotary beater. Add mayonnaise and shrimp. Stir in remaining ingredients and pour intoa 4-cup mold. (Or individual molds if desired.) Chill until firm. Turn out onto a tray and decorate to your liking.

Note: If you want something different, substitute 5-½ oz. can potted meat for the shrimp and season a little more highly.

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .

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