Shrimp Salad with a Lemon Jello Side Dish
By
Pat Duran
@kitchenChatter
1
This recipe was given to me back in the 60's by a lady at my church when I lived in Michigan. Rosalie served it for holidays and at church social and card parties. Then she gave it to me to put in my cook book " Kitchen Chatter and Friends" book 2. So that all could have this recipe I post it here. She would serve it with this lemon jello salad on the side. This is so awesome.
Rating:
★★★★★ 2 votes
Comments:
Serves:
6-8 servings
Prep:
10 Min
Method:
Refrigerate/Freeze
Ingredients
- 6 oz
- pkg. lemon jello
- 2 c
- boiling water
- 1 c
- cold water
- 2 c
- milk,cold
- 3 oz
- pkg. instant lemon pudding
- 8 oz
- cream cheese, softened
- 1/4 c
- pimentos, chopped, optional
- 1 c
- diced celery
- 2 c
- diced apple
- 1/4 to 1/2 c
- salad dressing(miracle whip) more or less according to taste
- 4 tsp
- lemon juice
- 2 Tbsp
- dairy sour cream
- 3 Tbsp
- sweet onion.chopped fine
- 2 medium
- celery ribs, diced
- 1 small
- cucumber, diced
- 2 tsp
- dill weed or fresh dill
- 4 c
- salad shrimp, precooked no tail
JELLO SALAD:
SHRIMP SALAD:
How to Make Shrimp Salad with a Lemon Jello Side Dish
- 1Jello Salad:Believe me this is awesome as a side with the shrimp salad.
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Dissolve jello in boiling water; stir in the cold water. Chill for about 1 1/2 hours; just until it jells a little. - 2Prepare the pudding with the milk;chill 5 minutes.
Beat the cream cheese until creamy and add the pudding mixture and the partially set jello for about 2 minutes. Fold in remaining ingredients and pour into mold or bowl and chill until set. - 3Shrimp Salad:
Combine all ingredients except shrimp until creamy; fold in shrimp and sprinkle top with a little dill. Serve on lettuce leaf with a side of the creamy lemon jello.
