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Prep:
Cook:
Chill:
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10 mins
5 mins
3 hrs
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-
Sprinkle
gelatine over cold water in a
small saucepan; let stand 1 minute. Stir
over low heat until gelatine is completely dissolved, about 5 minutes.
Remove from heat.
-
Whisk
together yogurt, mayonnaise and gelatine mixture in a large bowl.
Refrigerate until mixture is the consistency of unbeaten egg whites,
about 30 minutes; stir occasionally.
-
Fold in shrimp, celery, dill,
onion, mustard, salt and pepper. Turn
into a 4-cup (1 L) mould. Refrigerate
until set, about 3 hours.
-
Unmould
onto a serving plate and garnish with fresh dill and lemon slices.
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Shrimp
and dill � a winning combination for a refreshing light salad.
|
1
1/2 cup
1 cup
1/2 cup
1 cup
1/2 cup
2 tbsp
1 tbsp
1 tbsp
1/2 tsp
1/4 tsp |
pouch
Knox�
Unflavoured Gelatine
cold
water
plain yogurt
mayonnaise
cooked fresh shrimp, chopped
minced
celery
chopped
fresh dill
chopped
green onion
Dijon
mustard
salt
pepper
Fresh dill & lemon slices, for garnish
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1
125 mL
250 mL
125 mL
250 mL
125 mL
30 mL
175 mL
15 mL
2 mL
1 mL |
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Makes
6 servings.
|
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TIP:
With canned shrimp and dried dill weed in your cupboard you can make this
salad most any time. Substitute
1 can (4 oz/113 g) shrimp, drained and chopped for fresh shrimp and 1-1/2
tsp (7 mL) dried dill weed for fresh dill.
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