California Shrimp Ring
Submitted by close2myhrt
Retro-elegant shrimp and cream cheese ring mold with bright lemon and parsley, drizzled with a sweet-spicy plum and Pickapeppa sauce. A stunning centerpiece for entertaining.
YIELD
6 servingsPREP
10 minCOOK
35 minREADY
45 minThis is the kind of dish that makes a dinner party feel like an event the moment it hits the table.
Two pounds of fresh shrimp get boiled, peeled, and split into two jobs. Half gets chopped and folded into a lemony cream cheese and gelatin mixture, then poured into a ring mold and chilled until firm. The other half gets tossed in lemon juice and saved to fill the center of the unmolded ring.
The presentation alone is worth the effort. A gleaming ring of pale pink shrimp mousse sits on a bed of crisp lettuce, with whole shrimp piled in the middle and lemon slices all around.
Then comes the sauce: plum preserves mixed with Pickapeppa, that Jamaican condiment with the tangy, peppery kick. Drizzled over the mold, it adds a sweet heat that ties the whole thing together.
Pro Tips
- Soften the cream cheese to room temperature before mixing. Cold cream cheese will leave lumps that no amount of beating will smooth out.
- Douse the cooked shrimp in ice water immediately to stop the cooking. Overcooked shrimp turn rubbery.
- Rinse the ring mold with cold water before filling. This helps with clean unmolding later.
- Can’t find Pickapeppa sauce? A mix of Worcestershire and a splash of hot sauce gets you close.
Ingredients
Directions
Cook shrimp in boiling water until done.
Douse immediately in cold water.
Drain, peel and devein.
Chop half the shrimp into small pieces and set aside.
Place remaining whole shrimp in a bowl and squeeze lemon juice over all pieces and toss.
Cover bowl and set aside in a cool place.
Combine gelatin, water, and lemon juice in a saucepan.
Stir over low heat until gelatin is dissolved.
Remove from heat.
Beat together cream cheese, sugar, parsley, lemon peel, salt and pepper in a large bowl This is easier if cream cheese is soft at room temperature.
Blend in gelatin mixture and fold in chopped shrimp by hand.
Pour into a 6½ cut ring mold and chill to firm.
To serve: Layer lettuce on a serving plate and unmold salad on top.
Combine plum preserves and pickapeppa sauce.
Drizzle over mold.
Garnish lettuce with lemon slices and parsley sprigs, and fill center of mold with whole shrimp.
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