Jellied Shrimp Salad Recipes

GRANDMA'S LIME GREEN JELLO SALAD RECIPE (WITH COTTAGE CHEESE & PINEAPPLE)

Steps:

• In a large multi-cup measuring cup (I use my 4 cup Pyrex), add all of the reserved pineapple juice and then add enough water to the juice to make a total of 2 cups. Pour into pot and bring just to a boil.
• Add the lime Jell-o mixes to the boiling pineapple juice/water and stir until dissolved. Remove from heat, allow to cool just slightly.
• In a mixing bowl, stir together the mayo and evaporated milk. Combine until very smooth. Slowly stir in the Jell-o mixture until all is incorporated with the mayo/milk mixture. Stir in the crushed pineapple, cottage cheese, and walnuts.
• Pour mixture into an 8×8″ glass casserole pan. Cover and refrigerate for at least 4 hours or overnight (preferred).

SHRIMP ASPIC SALAD

Steps:

• 1. Dissolve the jello in the boiling tomato juice.
• 2. Add cold tomato juice, tobasco, worcestershire sauce and lemon juice.
• 3. Add the shrimp, celery, green pepper, avacado, and onion.
• 4. Place in 8X8 pan or can be poured into any mold...
• 5. Place in the refridgerator and cool until firm. Then serve.

OLD-FASHIONED LEMON JELLO SHRIMP SALAD

Steps:

• Dissolve lemon Jell-O in the boiling water. Stir in salt and grated onion.
• Put the lemon Jell-O mixture into the refrigerator until it begins to set, approximately 15 minutes. If you turn the bowl, and the Jell-O moves as one glob, it is ready.
• Meanwhile, in a chilled mixing bowl, whip the heavy cream until firm.
• Once the Jell-O is set, add whipped cream, mayonnaise and pimento cheese spread. Beat on low until just incorporated. Be sure not to over beat so that you don't break the heavy cream.
• Add the drained tiny shrimp, green pepper and hard boiled eggs; stir until completely mixed.
• Chill until set, approximately 3 to 4 hours.
• Serve with crackers or as a sandwich.

TOMATO-SHRIMP ASPIC SALAD

Steps:

• In a large bowl, dissolve gelatin in boiling water. Add tomato sauce, vinegar, Worcestershire sauce, salt and pepper and mix well. Cover with plastic wrap and refrigerate until partially set partially set.
• When partially set, fold in celery, green onions and shrimp.
• Spray a decorative bowl lightly with nonstick spray. Fill with gelatin mixture, cover with plastic wrap and refrigerate until set.
• To serve, unmold on bed of lettuce and garnish with mayonnaise.
• Instead of using a mold, pour into lightly sprayed 8-inch square pan, cover and refrigerate until set, and cut into squares to serve.

JELLIED SHRIMP SALAD

Steps:

• Bring the tomato bisque to a boil in a saucepan. Remove saucepan from heat and stir cream cheese into the bisque until the cheese melts.
• Dissolve gelatin in cold water; add to the bisque and stir. Set the mixture aside to cool.
• Stir shrimp, mayonnaise, celery, bell pepper, and onion into the cooled bisque mixture; pour into a bowl or gelatin mold and refrigerate until solidified, 2 to 3 hours.

JELLIED CUCUMBER SALAD RECIPE - (4.7/5)

Steps:

• Combine jello, hot water, sugar, salt and pepper. When partially set add cucumbers, onion and celery. Add whipped cream and salad dressing combined. (carrots, red pepper, shrimp may be added). Pour into mold and let set.

JELLIED SHRIMP SALAD

Steps:

• Soften gelatin in water for five minutes; melt over hot water.
• Add lemon juice and cool.
• Before it congeals, add mayo, salt to taste and mix well.
• Add remaining ingredients, mix thoroughly but lightly and transfer to an oiled mold.
• Chill until firm, unmold on lettuce leaves or salad greens.
• Serve with additional mayonnaise.