Congealed Shrimp Salad
|Unflavored gelatin||2 Tablespoon|
|Tomato juice||3 Cup (48 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Worcestershire sauce||1 Teaspoon|
|Mayonnaise||1 Cup (16 tbs)|
|Cooked shrimp||2 Pound|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Chopped celery||1⁄4 Cup (4 tbs)|
|Lettuce leaves||1 Cup (16 tbs)|
Soften gelatin in 1/4 cup water.
Combine tomato juice, lemon juice, onion juice, Worcestershire sauce, salt and pepper; bring to a boil.
Pour hot ingredients over gelatin; stir until gelatin is dissolved.
Place in refrigerator; chill until mixture begins to thicken.
Beat with rotary beater until smooth.
Add shrimp, onion, green pepper and celery.
Pour into rectangular dish; chill until firm.
Serve in squares on lettuce; garnish with additional mayonnaise, paprika and parsley.