California Shrimp Ring

Title:
California Shrimp Ring

Yield:
24 Servings

Categories:
Shrimp




Ingredients:





     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,


          -garnish






 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 cool place.


 


 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.


 


 Recipe by: Delicious Decisions/tpogue@idsonline.com Posted to MC-Recipe


 Digest V1 #620 by Terry Pogue 
on May 25, 1997