Dill Shrimp Mould
|Canned tomato juice||3⁄4 Cup (12 tbs)|
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Lemon juice||1 Tablespoon|
|Sour cream||1 Cup (16 tbs)|
|Dill weed||1⁄2 Teaspoon|
|Small cooked shrimp||6 Ounce|
|Pitted ripe olives||1⁄2 Cup (8 tbs)|
Pour tomato juice into a 2-quart pan; sprinkle in gelatin and let stand about 5 minutes.
Place over medium heat and stir until gelatin is completely dissolved.
Remove from heat and let cool slightly.
To gelatin add lemon juice, salt, Worcestershire, sour cream, dill, and all but 10 shrimp.
Place half the mixture in a blender and whirl until smooth.
Pour into a 2 1/2-cup mold.
Whirl remaining mixture in blender until smooth and add to mold.
Cover and chill for 4 hours or until set.
Serving size: Complete recipe
Calories 855 Calories from Fat 534
% Daily Value*
Total Fat 62 g95.5%
Saturated Fat 27 g135%
Trans Fat 0 g
Cholesterol 451.3 mg150.4%
Sodium 2269.9 mg94.6%
Total Carbohydrates 27 g9.1%
Dietary Fiber 2.4 g9.7%
Sugars 14.9 g
Protein 55 g110.9%
Vitamin A 54.8% Vitamin C 115.2%
Calcium 41.2% Iron 44.9%
*Based on a 2000 Calorie diet