OLD-FASHIONED LEMON JELLO SHRIMP SALAD
Steps:
- Dissolve lemon Jell-O in the boiling water. Stir in salt and grated onion.
- Put the lemon Jell-O mixture into the refrigerator until it begins to set, approximately 15 minutes. If you turn the bowl, and the Jell-O moves as one glob, it is ready.
- Meanwhile, in a chilled mixing bowl, whip the heavy cream until firm.
- Once the Jell-O is set, add whipped cream, mayonnaise and pimento cheese spread. Beat on low until just incorporated. Be sure not to over beat so that you don't break the heavy cream.
- Add the drained tiny shrimp, green pepper and hard boiled eggs; stir until completely mixed.
- Chill until set, approximately 3 to 4 hours.
- Serve with crackers or as a sandwich.
SHRIMP SALAD WITH A LEMON JELLO SIDE DISH
This recipe was given to me back in the 60's by a lady at my church when I lived in Michigan. Rosalie served it for holidays and at church social and card parties. Then she gave it to me to put in my cook book " Kitchen Chatter and Friends" book 2. So that all could have this recipe I post it here. She would serve it with ...
Provided by Pat Duran
Categories Seafood
Time 10m
Number Of Ingredients 19
Steps:
- 1. Jello Salad:Believe me this is awesome as a side with the shrimp salad. --- Dissolve jello in boiling water; stir in the cold water. Chill for about 1 1/2 hours; just until it jells a little.
- 2. Prepare the pudding with the milk;chill 5 minutes. Beat the cream cheese until creamy and add the pudding mixture and the partially set jello for about 2 minutes. Fold in remaining ingredients and pour into mold or bowl and chill until set.
- 3. Shrimp Salad: Combine all ingredients except shrimp until creamy; fold in shrimp and sprinkle top with a little dill. Serve on lettuce leaf with a side of the creamy lemon jello.
JELLIED SHRIMP SALAD
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
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
JELLIED SHRIMP SALAD
Make and share this Jellied Shrimp Salad recipe from Food.com.
Provided by salvador1709
Categories Healthy
Time P1DT30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Dissolve jelly powder in hot water; add vinegar.
- Let set partially.
- Add evaporated milk, onion, mustard, celery, carrot and shrimp.
- Mix and pour into lightly greased dish.
- Allow to set until firm.
Nutrition Facts : Calories 255.9, Fat 3, SaturatedFat 1.5, Cholesterol 76, Sodium 329.8, Carbohydrate 42.8, Fiber 0.5, Sugar 37.2, Protein 14.6
SHRIMP ASPIC SALAD
I serve this at parties all the time. I usually put a variety of crackers with it for people to eat.
Provided by Carolyn Parke
Categories Other Salads
Time 15m
Number Of Ingredients 11
Steps:
- 1. Dissolve the jello in the boiling tomato juice.
- 2. Add cold tomato juice, tobasco, worcestershire sauce and lemon juice.
- 3. Add the shrimp, celery, green pepper, avacado, and onion.
- 4. Place in 8X8 pan or can be poured into any mold...
- 5. Place in the refridgerator and cool until firm. Then serve.
DILLED SHRIMP SALAD
Serve this Dill Shrimp Salad recipe on top of Boston lettuce leaves and a lemon wedge. Dill Shrimp Salad is a Healthy Living recipe everyone will enjoy.
Provided by My Food and Family
Categories Home
Time 10m
Yield Makes 4 servings.
Number Of Ingredients 9
Steps:
- Mix first 4 ingredients in medium bowl.
- Add shrimp, cucumbers and onions; mix lightly.
- Serve on lettuce leaves with lemon wedges.
Nutrition Facts : Calories 210, Fat 8 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 240 mg, Sodium 500 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 29 g
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