Yield - 1 large mold
1/3 CUP COLD WATER
1 PACK GELATIN MIX
1/2 CUP HOT WATER
1- 1/2 CUPS GREEN ONIONS (Chopped)
1 CUP CELERY (Diced small)
1 TSP GRANULATED GARLIC
1/4 LB MARGARINE
1 TBSP LOBSTER BASE
1/2 LB FROZEN SALAD SHRIMP
2 LBS CREAM CHEESE
1 CUP KETCHUP
1 CUP MAYO
SALT AND PEPPER TO TASTE
1 LB SHRIMP (Boiled and deveined)
Mix cold water and gelatin mix in a small bowl and allow to set about 2 to 5 minutes, then add hot water.
Meanwhile, sauté onions, celery, garlic and margarine over low heat until very limp. Add all other ingredients (including gelatin) and mix thoroughly, set into buttered mold and chill until ready to serve.
Crabmeat, crawfish and scallops can all be substituted for the shrimp.
In a stainless steel mixing bowl combine the topping ingredients (except shrimp). Remove the gelled shrimp mold from its form. Spoon the topping into a pastry bag and pipe on to mold, arrange shrimp as garnish.
Chef's Notes: None
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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright © 1995 Aurora Catering, Inc. All rights reserved.
Revised: May 27, 2009.