Serves: 4
Total Calories: 560
1. Lightly oil a 4-cup mold. In a medium saucepan, mix gelatin and tomato juice let stand for 1 minute.
2. Add cream cheese and mayonnaise. Stir over low heat until gelatin is dissolved and the mixture is smooth. Remove from heat.
3. Stir in shrimp, celery, catsup, green onion and horseradish. Pour into the mold. Cover and chill at least 4 hours or overnight.
4. To serve, unmold onto a chilled plate. Garnish with lemon and watercress or parsley. Serve with crackers.
This Rosy Shrimp Mold recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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