Grapefruit Shrimp Mousse

Ingredients

• 2/3 cup chopped celery
• 1 teaspoon salt
• 1/4 teaspoon Tabasco
• 3/4 cup mayonnaise
• 2 cups (about 1 pound) chopped cooked shrimp
• 2 envelopes unflavored gelatin
• 1 cup (% pint) heavy cream, whipped
• 6 tablespoons frozen grapefruit juice concentrate, thawed (undiluted)

Method

1. 1

   In small saucepan, combine celery, pepper, onion and 1 cup water; let simmer about five minutes.

2. 2

   Remove from heat; drain liquid into medium size bowl.

3. 3

   Chill vegetables.

4. 4

   Sprinkle gelatin over remaining 1 cup water in saucepan to soften.

5. 5

   Place over low heat, stirring constantly until gelatin is dissolved, about three to five minutes.

6. 6

   Remove from heat.

7. 7

   Pour into bowl with vegetable liquid; stir in undiluted grapefruit concentrate, salt and Tabasco.

8. 8

   Cool slightly; gradually blend in mayonnaise.

9. 9

   Chill until mixture is the consistency of egg white.

10. 10

    Mix in reserved vegetables and chopped shrimp.

11. 11

    Pour gelatin mixture into five-cup mold.

12. 12

    Chill until firm.

13. 13

    Unmold and surround with salad greens and grapefruit sections.

Nutrition per serving

As published

This recipe was extracted from Seafood cookery from Carteret County kitchens (1900) by N.C.) Home Demonstration Clubs (Carteret County, page 25. The excerpt below is the record exactly as published.

GRAPEFRUIT SHRIMP MOUSSE 2/3 cup chopped celer 1 teaspoon salt 2 tablespoons finely A ian 1/4 teaspoon Tabasco sree pepper 3/4 cup mayonnaise 2 tablespoons finely chopped onion 2 cups (about 1 pound) chopped 2 cups water cooked shrimp 2 envelopes unflavored gelatin 1 cup (% pint) heavy cream, whipped 6 tablespoons frozen grapefruit juice concentrate, thawed (undiluted)

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