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Glazed Stuffed Shrimp

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For shrimp
  Shrimp 12 Small, cleaned
  Ketchup 2 Tablespoon
  Red pepper 1 Dash
For filling
  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
  Water 2 Tablespoon
  Lemon juice 1 Tablespoon
  Salt 1 Dash

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.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 218 Calories from Fat 20

% Daily Value*

Total Fat 2 g3.3%

Saturated Fat 0.42 g2.1%

Trans Fat 0 g

Cholesterol 182.4 mg60.8%

Sodium 768.7 mg32%

Total Carbohydrates 12 g3.9%

Dietary Fiber 0.92 g3.7%

Sugars 8.5 g

Protein 38 g75.4%

Vitamin A 9.7% Vitamin C 19.9%

Calcium 9% Iron 18.1%

*Based on a 2000 Calorie diet


Glazed Stuffed Shrimp Recipe