For the zombie brain
3/4 cup Clamato juice
3/4 cup water
2 packets unflavored Knox gelatin
Juice of 1/2 lemon
1/2 teaspoon salt
2 pounds cooked shrimp, peeled, deveined and tails removed
For serving
2 cups cocktail sauce
Toothpicks
1 plastic brain mold
Plastic wrap
Cardboard
Add the Clamato juice and water to a small saucepan. Sprinkle the gelatin evenly over the top and let it sit for 5 minutes to bloom.
Place the saucepan over medium-low heat and gently warm the mixture, stirring until the gelatin is completely dissolved. Do not boil.
Stir in the lemon juice and salt. Remove from the heat and allow the mixture to cool to room temperature.
Line the inside of the brain mold with plastic wrap, pressing it into the grooves of the mold as smoothly as possible.
Arrange the shrimp tightly inside the mold with the rounded outer edge of each shrimp facing down against the mold and the cut ends facing inward. Continue layering and packing the shrimp tightly until the mold is filled.
Cut a piece of cardboard to fit over the opening of the brain mold and wrap it completely in plastic wrap.
Place the covered cardboard over the shrimp and press down firmly to compact them tightly together. Remove the cardboard.
Slowly pour the cooled Clamato gelatin mixture over the shrimp, allowing it to work its way between the layers. Add only enough liquid to reach the top of the shrimp without completely flooding the mold.
Place the cardboard back over the top and gently press down again.
Refrigerate immediately for at least 5 hours, preferably overnight, until completely firm and set.
To unmold, remove the cardboard and invert the brain onto a serving platter. Carefully lift off the mold and gently peel away the plastic wrap.
Serve cold with cocktail sauce and toothpicks so your guests can pick apart and eat the zombie brains. 🧟♂️🧠👻
Tip: Keep the shrimp brain refrigerated until you’re ready to serve, and return leftovers to the refrigerator promptly.
Makes: 1 large zombie brain appetizer
For the zombie brain
3/4 cup Clamato juice
3/4 cup water
2 packets unflavored Knox gelatin
Juice of 1/2 lemon
1/2 teaspoon salt
2 pounds cooked shrimp, peeled, deveined and tails removed
For serving
2 cups cocktail sauce
Toothpicks
1 plastic brain mold
Plastic wrap
Cardboard
Add the Clamato juice and water to a small saucepan. Sprinkle the gelatin evenly over the top and let it sit for 5 minutes to bloom.
Place the saucepan over medium-low heat and gently warm the mixture, stirring until the gelatin is completely dissolved. Do not boil.
Stir in the lemon juice and salt. Remove from the heat and allow the mixture to cool to room temperature.
Line the inside of the brain mold with plastic wrap, pressing it into the grooves of the mold as smoothly as possible.
Arrange the shrimp tightly inside the mold with the rounded outer edge of each shrimp facing down against the mold and the cut ends facing inward. Continue layering and packing the shrimp tightly until the mold is filled.
Cut a piece of cardboard to fit over the opening of the brain mold and wrap it completely in plastic wrap.
Place the covered cardboard over the shrimp and press down firmly to compact them tightly together. Remove the cardboard.
Slowly pour the cooled Clamato gelatin mixture over the shrimp, allowing it to work its way between the layers. Add only enough liquid to reach the top of the shrimp without completely flooding the mold.
Place the cardboard back over the top and gently press down again.
Refrigerate immediately for at least 5 hours, preferably overnight, until completely firm and set.
To unmold, remove the cardboard and invert the brain onto a serving platter. Carefully lift off the mold and gently peel away the plastic wrap.
Serve cold with cocktail sauce and toothpicks so your guests can pick apart and eat the zombie brains. 🧟♂️🧠👻
Tip: Keep the shrimp brain refrigerated until you’re ready to serve, and return leftovers to the refrigerator promptly.
Makes: 1 large zombie brain appetizer