Shrimp and rice mousse

8 servings

Ingredients

Quantity Ingredient
1 pounds Shrimp, raw
3 cups Water
2 teaspoons Salt
¼ teaspoon Peppercorns
1 small Bay leaf
2 packs Gelatin, unflavored
½ cup Water, cold
¾ cup Mayonnaise
2 tablespoons Lemon juice; freshly squeezd
½ pint Cream, whipping
3 cups Rice; cold cooked
½ cup Cucmbers; thinly sliced and quartered
½ cup Onions, green; thinly sliced

Directions

Clean and devein shrimp. Bring shrimp, 3 cups water, salt, peppercorns, and bay leaf to a boil; simmer 10 minutes or until shrimp are tender. Drain, reserving 2 cups shrimp broth. Remove bay leaf. Slice shrimp; chill thoroughly.

Soften gelatin in cold water; dissolve over boiling water. Combine dissolved gelatin, mayonnaise, reserved shrimp broth, and lemon juice; stir until smooth. Chill until almost set. Set in bowl of ice water and whip until light and fluffy.

Whip the cream until thick. Fold gelatin mixture, rice, cucumber, onion, and shrimp into whipped cream. Pour into a 2-quart mold or individual molds. Chill until firm. Unmold and garnish as desired.

SOURCE: Southern Living Magazine, March 1974. Typos by Nancy Coleman.

Submitted By NANCY COLEMAN On 11-28-94

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