Shrimp Salad Lemon Baskets Recipe

Shrimp Salad Lemon Baskets Recipe
Shrimp Salad Lemon Baskets Recipe photo by Taste of Home
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Shrimp Salad Lemon Baskets Recipe

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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. —Renata Stanko, Lebanon, OR
MAKES:
12 servings
TOTAL TIME:
Prep: 55 min. + chilling
MAKES:
12 servings
TOTAL TIME:
Prep: 55 min. + chilling

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

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.
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.
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.
Spoon into lemon baskets. Garnish with parsley and reserved shrimp. Chill until set. Yield: 1 dozen.
Originally published as Shrimp Salad Lemon Baskets in Country Woman June/July 2009, p40

Nutritional Facts

1 each: 194 calories, 19g fat (4g saturated fat), 43mg cholesterol, 245mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 4g protein.

  • 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
  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.
Originally published as Shrimp Salad Lemon Baskets in Country Woman June/July 2009, p40

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