¾ cup Clamato juice
¾ cup water
1 packet Knox geletin
2 lbs deveined and shelled cooked shrimp
½ lemon juiced
⅓ tsp salt
1. Combine Clamato juice and water in a pot and sprinkle on 1 packet ok Knox gelatin. Allow to sit five minutes at room temperature to allow the gelatin to bloom.
2. Place pot with liquid over stove and bring up to a simmmer. Add 1/2 lemon juiced and 1/2 tsp salt
3. Once gelatin is dissolved set aside to cool.
4. Line a plastic brain mold with plastic wrap.
5. Layer shrimp with the rounded part facing down and tail facing up. Continue layering until you’ve reached the top
6. Using a piece of cardboard cut to fit the top of the mold then wrap with plastic wrap.
7. Poor your cooled gelatin mixture on top then place on the cardboard cutout
8. Refrigerate 5 hours to allow gelatin to set, once set, flip over and remove brain mold and plastic wrap
9. Serve with a side of toothpicks and cocktail sauce.
¾ cup Clamato juice
¾ cup water
1 packet Knox geletin
2 lbs deveined and shelled cooked shrimp
½ lemon juiced
⅓ tsp salt
1. Combine Clamato juice and water in a pot and sprinkle on 1 packet ok Knox gelatin. Allow to sit five minutes at room temperature to allow the gelatin to bloom.
2. Place pot with liquid over stove and bring up to a simmmer. Add 1/2 lemon juiced and 1/2 tsp salt
3. Once gelatin is dissolved set aside to cool.
4. Line a plastic brain mold with plastic wrap.
5. Layer shrimp with the rounded part facing down and tail facing up. Continue layering until you’ve reached the top
6. Using a piece of cardboard cut to fit the top of the mold then wrap with plastic wrap.
7. Poor your cooled gelatin mixture on top then place on the cardboard cutout
8. Refrigerate 5 hours to allow gelatin to set, once set, flip over and remove brain mold and plastic wrap
9. Serve with a side of toothpicks and cocktail sauce.