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Moulded Shrimp Salad With Orzo

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Ingredients
  Cold water 1⁄4 Cup (4 tbs)
  Unflavored gelatin 1 Tablespoon
  Lemon juice 1⁄4 Cup (4 tbs), freshly squeezed preferred
  Reduced calorie mayonnaise 1⁄3 Cup (5.33 tbs)
  Plain low fat yogurt 3 Tablespoon
  Bottled chili sauce 1⁄3 Cup (5.33 tbs)
  Salt 1⁄4 Teaspoon
  Hot red pepper sauce 1⁄4 Teaspoon
  Grated onion 1 Tablespoon (Yellow Colored)
  Coarsely chopped celery 1⁄3 Cup (5.33 tbs)
  Cooked shrimp 1 Pound, cut into bite size pieces
  Frozen green peas 3⁄4 Cup (12 tbs), thawed and well drained
  Coarsely chopped pimiento stuffed olives 2 Tablespoon
  Orzo 1 1⁄4 Cup (20 tbs) (Rice Shaped Pasta)
  Plain low fat yogurt 1⁄2 Cup (8 tbs)
  Reduced calorie mayonnaise 2 Tablespoon
  Scallions 3 , coarsely chopped (Including Tops)
  Black pepper 1⁄8 Teaspoon
  Lettuce leaves 8 (Any Kind)
Directions

Place the water in a 1-cup heat proof measuring cup, sprinkle in the gelatin, set in a small saucepan of simmering water, then warm over low heat until the gelatin dissolves completely about 3 minutes.
Remove from the heat and let cool slightly.
Meanwhile, mix the lemon juice, mayonnaise, yogurt, chili sauce, salt, red pepper sauce, onion, celery, shrimp, peas, and olives in a large bowl.
Fold in the cooled gelatin.
Spoon the mixture into a lightly greased 4-cup ring mold, patting it down so that no air spaces remain.
Cover with plastic food wrap and refrigerate for at least 4 hours.
For the orzo: Cook the orzo according to package directions.
Whisk together the yogurt, mayonnaise, scallions, salt, and pepper in a medium-size bowl.
Drain the orzo well, add it to the yogurt mixture, and toss until well coated.
Cover and refrigerate until ready to serve.
Arrange the lettuce on a medium-size round platter.
Run a small spatula or knife around the edge and the central tube of the mold and invert on top of the lettuce.
Mound the orzo in the center of the mold.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Ingredient: 
Shrimp

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