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Ingredientes
- 2 lb Shrimp, fresh
- 1 whl lemon, juice from
- 1 env unflavored gelatin
- 2 Tbsp. Water
- 1/3 c. Lemon juice, fresh
- 4 c. Cream cheese
- 3/4 Tbsp. Sugar
- 2 Tbsp. Italian parsley, minced
- 1 Tbsp. Lemon rind, grated
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 10 ounce Plum preserves
- 3 Tbsp. Pickapeppa sauce
- 1 head green leaf lettuce
- 1 whl lemon, thinly sliced Sprig Italian parsley, garnish
Direcciones
- Cook shrimp in boiling water till done. Douse immediately in cool water.
- Drain, peel and devein. Chop half the shrimp into small pcs and set aside. Place remaining whole shrimp in a bowl and squeeze lemon juice over all pcs and toss. Cover bowl and set aside in a cold place.
- Combine gelatin, water, and lemon juice in a saucepan. Stir over low heat till 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 mix and mix in minced shrimp by hand. Pour into a 6 1/2 cut ring mold and refrigerateto hard.
- 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 195g | |
| Recipe makes 12 servings | |
| Calories 359 | |
| Calories from Fat 245 | 68% |
| Total Fat 27.85g | 35% |
| Saturated Fat 15.18g | 61% |
| Trans Fat 0.0g | |
| Cholesterol 200mg | 67% |
| Sodium 523mg | 22% |
| Potassium 321mg | 9% |
| Total Carbs 7.38g | 2% |
| Dietary Fiber 0.6g | 2% |
| Sugars 4.47g | 3% |
| Protein 20.42g | 33% |
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