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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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The recipe comes from the Bravo Ristorante Italiano in Sacramento, CA. Prep time does not include chill time. Ingredients:
1 cup green peas |
1 zucchini |
1/2 onion |
1/2 yellow bell pepper |
1/2 red bell pepper |
24 shrimp, per cooked |
36 ounces vegetable broth, fresh or canned |
8 ounces gelatin |
6 tablespoons olive oil |
salt and pepper |
Directions:
1. Dice the Zucchini, peppers and onion.
2. Peel and clean the shrimp and steam gently in a saute pan.
3. Add olive oil and gently saute the diced vegetables.
4. Add salt and pepper to taste.
5. In a large pan, boil the broth and add a little salt to taste, Add gelatin and let dissolve.
6. Let cool (out in the refrigerator) for 20 minutes.
7. Add all the ingredients to the broth.
8. Pour in mold and chill for 4 hours.
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