JELLIED SHRIMP SALAD

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Jellied Shrimp Salad image

Every well-dressed buffet table deserves a little jewel-like sparkle. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Chilling time not included in preparation time.

Provided by Molly53

Categories     Brunch

Time 25m

Yield 6 serving(s)

Number Of Ingredients 13

1 tablespoon gelatin
4 tablespoons water
1 lemon, juice of
3/4 cup mayonnaise
salt
1 1/2 cups shrimp, cooked and peeled
12 stuffed olives, sliced
3/4 cup celery, minced
1 pimiento, chopped
1 1/2 teaspoons onions, grated
2 eggs, hard-cooked and chopped
lettuce leaves or salad greens
mayonnaise, for garnish

Steps:

  • Soften gelatin in water for five minutes; melt over hot water.
  • Add lemon juice and cool.
  • Before it congeals, add mayo, salt to taste and mix well.
  • Add remaining ingredients, mix thoroughly but lightly and transfer to an oiled mold.
  • Chill until firm, unmold on lettuce leaves or salad greens.
  • Serve with additional mayonnaise.

Nutrition Facts : Calories 206.4, Fat 12.1, SaturatedFat 2.1, Cholesterol 188.6, Sodium 400.8, Carbohydrate 9.1, Fiber 0.4, Sugar 3, Protein 15.4

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