Savory jello mold

                                                                            Savory Lime Jello with Shrimp and Cucumbers
I love to take this salad to potlucks, because no one wants to eat it (too weird looking), so I can take it home intact for my own self. It can be dressed up or down by putting it in a pretty mold or a glass trifle dish.
2 3-ounce boxes of lime jello (you can use sugar-free)
2 cups boiling water
1 3/4 cup cold water (I put ice cubes in mine and then strain the ice out)
2 8-ounce packages cream cheese (or you can use 16 ounces of cottage cheese or ricotta cheese) OR you can use 8 ounces of cream cheese with 8 ounces of Miracle whip or mayonnaise
3 cucumbers (English or Armenian cucumbers if available)
1 sweet onion, thinly sliced
4 stalks of celery with strings removed and coarsely chopped
2 tablespoons fresh dill, coarsely chopped
1 tablespoon fresh chives, snipped
2 pounds fresh, cooked shrimp (you can skip this but it looks pretty around the bottom…the pink and the green looks so fresh! I like to use the medium sized ones but the jumbo ones will knock your eyes out)
Dash of sea salt
Dash of sugar
Tablespoon horseradish (or wasabi)
Head of butter lettuce  (garnish/this goes on the serving plate, ruffly side up, holding the shrimp)
Head of raddiccio (garnish/this goes on the serving plate under the shrimp. The red color in the leaves looks so pretty with the pink shrimp and the pale green jello)

Follow directions on jello box, mixing cream cheese into the hot jello before adding the cold water.I use a stick beater to incorporate the cream cheese thoroughly–the little lumps will put people off

Peel the cucumbers, scrape out the seeds and shred. Lay shredded cuke on a dish towel and press out as much water as possible. Lay on a fresh dish towel in a colander. Drain until the jello has started to set.

Once the jello has started to set, start adding the ingredients, stirring throughout. Pour into a jello mold or glass trifle dish. (If you use the glass dish, use a hot towel to clean up any spills before serving.Refrigerate until firm. Optional:When it is firm, you can also make a thin layer of mayo and cream cheese, chill until firm, then add a thin layer of tomato aspic. ( 1 package lemon jello, 1 cup boiling water, 1 cup tomato sauce, 3 tablespoons sweet pickle juice, 1 tablespoon horseradish or Wasabi, dash Tabasco sauce. Chill in separate container, then pour thin layer on existing jello mold. Refrigerate until firm)

Cook shrimp and chill

Line platter with lettuce leaves and unmold jello. The lettuce makes it easy to center the jello. Mold the shrimp around the bottom and fill the center. Wrap with saran wrap, keeping chilled until serving time.  Gently  mist with cold water before serving

Not everyone will love this—it is savory, not sweet, and most people expect jello to be sweet. If you aren’t sure about this, I’d make it without the shrimp first. Then once you fall in love with it, make the shrimp version. It is really a pretty pale green and with the very thin layers of white and tomato aspic, looks great on the table.


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