1 kg medium shrimp
2 cups chicken broth
1 large onion cut into pieces
1 carrot cut into slices
2 lime wedges
2 tomatoes without skin and seeds
2 tablespoons chopped parsley
2 envelopes unflavored gelatin
black pepper to taste
1 tablespoon freshly squeezed lime juice
1 cup heavy cream or 2 cans of condensed cream
4 tablespoons mayonnaise
large cooked shrimp and lime slices for garnish
1 kg medium shrimp
2 cups chicken broth
1 large onion cut into pieces
1 carrot cut into slices
2 lime wedges
2 tomatoes without skin and seeds
2 tablespoons chopped parsley
2 envelopes unflavored gelatin
black pepper to taste
1 tablespoon freshly squeezed lime juice
1 cup heavy cream or 2 cans of condensed cream
4 tablespoons mayonnaise
large cooked shrimp and lime slices for garnish
Bring the chicken broth, onion, carrot, tomato, lime, and parsley to a boil
Then reduce the heat and let it simmer for about 15 minutes
While that's cooking, clean and shell the shrimp
Add the hot shrimp to the broth mixture and cook for an additional 4 minutes
Remove the lime slices
Turn off the heat
Soak the gelatin in 1/2 cup of cold water and dissolve it into the hot broth
Blend the broth with the vegetables and shrimp in a liquidizer, adding them slowly
Check the seasoning and add salt and lime juice if needed
Refrigerate until it thickens slightly or place the mold over ice
If using heavy cream, whip it until it stiffens and has soft peaks
If using condensed cream, use as is
Add the shrimp mixture to the whipped cream or condensed cream
Pour into a decorative mold lightly coated with oil
Refrigerate for at least 4 hours or overnight until firm
After refrigeration, place in the freezer in the same mold, wrapped in plastic wrap (Rolopack or Magipack) and aluminum foil
To thaw: remove from freezer and keep wrapped in refrigerator for one day to the next
Unmold and garnish with large cooked shrimp and lime slices
Serve 12 per person.
