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1950s Classic Shrimp Jello Salad

SeafoodChickenStove-Top

Time: 4 hours

Yield: 8 servings

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About

1950s Classic Shrimp Jello Salad is certainly a throwback! Sweet and savory shrimp with garden-glorious vegetables in a savory gelatin is eye-catching and tasty; the sort of centerpiece that makes the appetizer course the talk of the table or garden party. If nostalgia and great flavors are your goal, then this 1950s Classic Shrimp Jello Salad has you covered on both fronts!

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Ingredients

  • 3 1/2 cups chicken broth
  • 1 (1-ounce) box unflavored gelatin
  • 1/4 cup water
  • 2 cups cocktail shrimp, cooked
  • 1 (8.75-ounce) can corn, rinsed and drained
  • 2 cups frozen mixed vegetables, cooked, according to the package directions
  • mixed greens, optional, to taste, for garnish

Directions

Step 1 -Heat the chicken broth in a large saucepan over medium-low heat and bring it to a simmer.

Step 2 -Sprinkle the gelatin in a small bowl filled with the water.

Step 3 -Let the gelatin mixture rest until it has softened, about 5 minutes.

Step 4 -Pour the gelatin mixture into the simmering chicken broth.

Step 5 -Let the gelatin fully dissolve into the broth.

Step 6 -Transfer the broth from the heat and refrigerate until chilled and syrupy, about 1 hour.

Step 7 -Pour the chilled chicken broth mixture into a 2-quart mold.

Step 8 -Add the cocktail shrimp, the corn, and the mixed vegetables to the syrupy gelatin mixture.

Step 9 -Refrigerate the jello salad until fully set, about 2-4 hours.

Step 10 -Unmold and invert the salad onto a serving platter.

Step 11 -Garnish with the mixed greens and serve.

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