California shrimp ring
Last updated 6/12/2012 1:11:57 AM. Recipe ID 39696. Report a problem with this recipe.
Title: California shrimp ring
Yield: 24 Servings
2 lb Shrimp, fresh
1 Whole lemon, juice from
1 Envelope unflavored gelatin
2 tb Water
1/3 c Lemon juice, fresh
4 c Cream cheese
3/4 tb Sugar
2 tb Italian parsley, chopped
1 tb Lemon rind, grated
1/2 ts Salt
1/4 ts Pepper
10 oz Plum preserves
3 tb Pickapeppa sauce
1 Head green leaf lettuce
1 Whole lemon, thinly sliced
Sprig Italian parsley,
Cook shrimp in boiling water until done. Douse immediately in cold
water. Drain, peel and devein. Chop half the shrimp into small pieces
and set aside. Place remaining whole shrimp in a bowl and squeeze
lemon juice over all pieces and toss. Cover bowl and set aside in a
Combine gelatin, water, and lemon juice in a saucepan. Stir over low
heat until gelatin is dissolved. Remove from heat.
Beat together cream cheese, sugar, parsley, lemon peel, salt and
pepper in a large bowl This is easier if cream cheese is soft at room
temperature. Blend in gelatin mixture and fold in chopped shrimp by
hand. Pour into a 6 1/2 cut ring mold and chill to firm.
To serve: Layer lettuce on a serving plate and unmold salad on top.
Combine plum preserves and pickapeppa sauce. Drizzle over mold.
Garnish lettuce with lemon slices and parsley sprigs, and fill center
of mold with whole shrimp.
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