Shrimp Salad Lemon Baskets |
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Prep Time: 55 Minutes Cook Time: 0 Minutes |
Ready In: 55 Minutes Servings: 12 |
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Sunny lemon baskets brimming with shrimp salad are a feast for the eyes, nose and taste buds. Guests will appreciate the creative presentation and flavors. âRenata Stanko, Lebanon, OR Ingredients:
2 envelopes unflavored gelatin |
1-1/2 cups cold water |
1 cup mayonnaise |
6 medium lemons |
1 package (5 ounces) frozen cooked salad shrimp, thawed, divided |
1/2 cup chopped seeded peeled cucumber |
1/4 cup chopped pimiento-stuffed olives |
2 teaspoons sugar |
2 teaspoons prepared horseradish |
1/4 teaspoon salt |
1/4 teaspoon paprika |
1/2 cup heavy whipping cream, whipped |
12 sprigs fresh parsley |
Directions:
1. In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Cook and stir over low heat until gelatin is completely dissolved. Remove from the heat; whisk in mayonnaise. Refrigerate for 30 minutes or until partially set.
2. Cut lemons in half; juice lemons, reserving 3 tablespoons juice (save remaining juice for another use). Scoop out and discard pulp. With a sharp knife, cut a thin slice off the bottom of each lemon basket so it sits flat; set aside.
3. Set aside 2 dozen shrimp for garnish; chop remaining shrimp. In a small bowl, combine the cucumber, olives, sugar, horseradish, salt, paprika and reserved lemon juice; fold into gelatin mixture. Fold in chopped shrimp and whipped cream.
4. Spoon into lemon baskets. Garnish with parsley and reserved shrimp. Chill until set. Yield: 1 dozen.
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