Scary Cerebrum Shrimp Cocktail

Photo by Better Homes & Gardens™

Yield: 12 Servings

Ingredients:

• 3 pounds frozen cooked medium shrimp (with tails), thawed and drained well
• 1/4 cup roasted red sweet peppers, cut into 1/4-inch thick strips
• 1 cup chicken broth
• 1 teaspoon unflavored gelatin
• 1 1/2 teaspoons finely shredded lemon peel
• 1/4 cup lemon juice
• 3 tablespoons tomato paste
• 1 tablespoon honey
• 3 cloves garlic, minced
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon cayenne pepper

Directions:

1. In a 1-1/2-quart glass bowl (3-inches high, 7 1/2-inches in diameter), begin arranging shrimp, tails toward the center, in a circle to make 1 flat layer in the bottom of the bowl. (Only the round backs of the shrimp should be visible from the outside of the bowl.) Repeat layers until bowl is full, pressing down every couple layers. As bowl fills up, tuck strips of the roasted red pepper in and around shrimp forming “blood vessels”. (It helps to peer through the sides of glass bowl to adjust as necessary.) When bowl is full, press down firmly with a plate that fits inside the bowl. Set aside.
2. In a small saucepan combine chicken broth and unflavored gelatin; let stand 5 minutes. Cook and stir over medium heat until gelatin has dissolved. Whisk in lemon peel, lemon juice, tomato paste, honey, garlic, salt, ginger, and cayenne pepper until combined. Pour mixture over shrimp in bowl. Cover and chill at least 5 hours or overnight.
3. To unmold, set bowl in a sink filled with warm water for several seconds. Invert a large plate with sides over bowl. Invert plate and bowl together and remove bowl to un-mold.  Cover and chill until needed (up to 24 hours).

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Grilled Shrimp Panzanella Salad Recipe

Yield: 21 servings

photo by Taste of Home

Ingredients:

• 1-1/2 cups Italian salad dressing, divided
• 1 pound uncooked jumbo shrimp, peeled and deveined
• 1 loaf (14 ounces) ciabatta bread, halved lengthwise
• 8 cups torn mixed salad green
• 3 plum tomatoes, quartered
• 1 cup (4 ounces) crumbled feta cheese
• 1 medium red onion, chopped
• 1/2 cup chopped ripe olives
• 4 garlic cloves, minced

Directions:

1. Pour 1 cup salad dressing in a large resealable plastic bag. Add the shrimp; seal bag and turn to coat. Refrigerate for 30 minutes.
2. Meanwhile, brush bread with 1/4 cup salad dressing. Grill, uncovered, over medium heat for 2-3 minutes on each side or until lightly toasted. Cut bread into cubes; set aside.
3. Drain and discard marinade. Thread shrimp on four metal or soaked wooden skewers. Grill, covered, over medium heat for 5-8 minutes or until shrimp turn pink, turning once.
4. In a large bowl, combine salad greens and remaining dressing; toss to coat. Add the tomatoes, cheese, onion, olives, garlic, shrimp and bread cubes; toss to combine. Yield: 21 servings (3/4 cup each).

Originally published as Grilled Shrimp Panzanella in Taste of Home’s Holiday & Celebrations Cookbook Annual 2011, p219