500g of medium-sized shrimp, reserved shells aside
salt and black pepper to taste
5 cups of water
2 tablespoons of English mustard
2 envelopes of flavorless gelatin
1 cup of mayonnaise
1/2 cup of finely chopped pickles
4 hard-boiled eggs
500g of medium-sized shrimp, reserved shells aside
salt and black pepper to taste
5 cups of water
2 tablespoons of English mustard
2 envelopes of flavorless gelatin
1 cup of mayonnaise
1/2 cup of finely chopped pickles
4 hard-boiled eggs
Remove the shrimp shells and reserve them aside
Season the shrimp with salt, black pepper, and 2 cups of water
Bring to a boil in a pan
Cook for 3 minutes and remove from heat
Chop into small pieces
Cook the reserved shrimp shells with 2 cups of water and English mustard
Bring to a boil and simmer for 10 minutes
Remove from heat, strain, and reserve the broth
Add gelatin to the broth and whisk until dissolved
Remove from heat, pour into a bowl, and season with salt to taste
Take a round mold measuring 20cm x 7.5cm, grease it with oil, and fill it with 1 cup of shrimp broth with gelatin
Place inside some ice-cold water and let set for a bit
Arrange the chopped eggs inside the mold, let set for a bit, then mix in the cooked shrimp, mayonnaise, and 1/2 cup of shrimp broth with gelatin
Spread evenly over the eggs
Let set until firm, then top with chopped pickles and a little more gelatin
Let set completely, then refrigerate until set
Unmold and decorate to taste
Serves 6-8 people.
