Glazed Stuffed Shrimp
|Shrimp||12 Small, cleaned|
|Red pepper||1 Dash|
|Finely chopped celery||3 Tablespoon|
|Chili sauce||1 Tablespoon|
|Onion juice||4 Drop (Fresh)|
|Worcestershire sauce||4 Drop|
|For gelatin coating|
|Plain gelatin||1 Tablespoon|
|Lemon juice||1 Tablespoon|
Marinate the shrimp for 2 hours or longer in the combined lemon juice, catchup, red pepper and Worcestershire sauce.
Toss to coat well.
Stick a toothpick through shrimp to help hold it in a rounded form.
Place on a sheet of waxed paper.
Combine the filling ingredients and fill the cavity made by curve of shrimp.
Meanwhile, combine the gelatin and water and let stand 5 minutes.
Melt over hot water.
Add the lemon juice and salt.
Pour about 1/2 teaspoonful over each shrimp, using 1/2 of the mixture.
Place in refrigerator to congeal.
Then turn each shrimp over and drip remaining gelatin on other side.
Cover and return to refrigerator to congeal.
Serve cold on the end of a toothpick.
Do not hold over night as shrimp are very perishable.