Molded Avocado Cream
|Unflavored gelatin||1 Tablespoon|
|Cold water||3⁄4 Cup (12 tbs)|
|Parsley/Chives||2 Tablespoon, finely chopped|
|Liquid hot pepper seasoning||1 Dash|
|Sour cream||1 Cup (16 tbs)|
|Frozen avocado dip||8 Ounce, thawed (1 Can)|
|Cooked shrimp||1⁄2 Pound|
|Melba toast/Unsalted wheat / rye crackers||2|
In a pan sprinkle gelatin over water and let stand 5 minutes to soften.
Heat, stirring, until gelatin is dissolved.
Add salt, parsley, hot pepper seasoning, sour cream, and avocado dip and stir until thoroughly blended and smooth.
Pour into a mold at least 3-cup size; cover and chill until set.
To serve, unmold.
Garnish with parsley sprigs and surround with shrimp and Melba toast.
Guests spoon some of the avocado cream onto a piece of Melba toast and top with a few shrimp.