California Shrimp Ring

Recipe Ingredients

2 lbs	908g / 32oz	Shrimp - fresh
1		Lemon - juice from
1		Unflavored gelatin
2 tablespoons	30ml	Water
1/3 cup	78ml	Lemon juice - fresh
4 cups	948ml	Cream cheese
3/4 tablespoon	11ml	Sugar
2 tablespoons	30ml	Italian parsley - chopped
1 tablespoon	15ml	Lemon rind - grated
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Pepper
10 oz	284g	Plum preserves
3 tablespoons	45ml	Pickapeppa sauce
1		Green leaf lettuce
1		Lemon - thinly sliced
1 section		Italian parsley - garnish

Recipe Instructions

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.

Source:
Cooking Light, June 1995, page 58

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