Shrimp and rice mousse
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Shrimp, raw |
| 3 | cups | Water |
| 2 | teaspoons | Salt |
| ¼ | teaspoon | Peppercorns |
| 1 | small | Bay leaf |
| 2 | packs | Gelatin, unflavored |
| ½ | cup | Water, cold |
| ¾ | cup | Mayonnaise |
| 2 | tablespoons | Lemon juice; freshly squeezd |
| ½ | pint | Cream, whipping |
| 3 | cups | Rice; cold cooked |
| ½ | cup | Cucmbers; thinly sliced and quartered |
| ½ | cup | Onions, green; thinly sliced |
Directions
Clean and devein shrimp. Bring shrimp, 3 cups water, salt, peppercorns, and bay leaf to a boil; simmer 10 minutes or until shrimp are tender. Drain, reserving 2 cups shrimp broth. Remove bay leaf. Slice shrimp; chill thoroughly.
Soften gelatin in cold water; dissolve over boiling water. Combine dissolved gelatin, mayonnaise, reserved shrimp broth, and lemon juice; stir until smooth. Chill until almost set. Set in bowl of ice water and whip until light and fluffy.
Whip the cream until thick. Fold gelatin mixture, rice, cucumber, onion, and shrimp into whipped cream. Pour into a 2-quart mold or individual molds. Chill until firm. Unmold and garnish as desired.
SOURCE: Southern Living Magazine, March 1974. Typos by Nancy Coleman.
Submitted By NANCY COLEMAN On 11-28-94