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Ingredients8 h 25 m servings 77 cals
Original recipe yields 20 servings (1 large mold)
- Sprinkle gelatin over 1/2 cup cold water in a bowl and set aside to soften. Place bean thread noodles in heatproof bowl and top with 4 cups boiling water or amount needed to cover. Allow noodles to soften for 5 minutes.
- Pour 1 jar cocktail sauce into a saucepan and bring to a boil over medium heat. Stir in softened gelatin; cook, stirring frequently, until completely melted. Remove pan from heat.
- Combine shrimp, celery, and water chestnuts in a large bowl. Drain noodles and shake off excess water; add to bowl. Add warmed gelatin mixture and stir until well combined.
- Lightly grease gelatin mold. Press mixture firmly into mold, making sure all gaps are filled. Cover filled mold with plastic wrap and refrigerate overnight.
- Invert mold onto a serving platter (see Cook's Notes). Drizzle cocktail sauce around the edges to create pool of "blood."
- Cook's Notes:
- This should unmold easily when inverted and smacked down firmly on a flat surface such as a cutting board. If not, try immersing bottom portion of the mold in warm water for a few seconds, then try again. If you want the texture of your brain to be more smooth, like pate, use your food processor instead of a knife when preparing your shrimp mixture. Add the vermicelli AFTER the other ingredients have been pulverized to perfection.
- I buy bean thread vermicelli from Asian markets, where they come in a packet of 6 or 8 sections. Use one section of noodles for this recipe.
Per Serving: 77 calories; 0.7 g fat; 7 g carbohydrates; 10.2 g protein; 89 mg cholesterol; 378 mg sodium. Full nutrition
ReviewsRead all reviews 2
This looks VERY real and was very tasty. I kept the recipe simple and only used jumbo shrimp and imitation crab (half and half proportions). Followed cocktail sauce and gelatin instructions, but...