Moulded Shrimp Salad With Orzo
|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)|
|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)|
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.