How to make it

  • Line the brain mold with the shrimp with the tail up in rows.
  • Sprinkle the powdered gelatin over 2/3 cup of cold water. Let it stand 5 minutes.
  • Heat the gelatin over low heat, stirring until it is dissolved. Add V-8 juice, horseradish, salt, lemon juice, Old Bay and cayenne.
  • Pour over shrimp in mold.
  • Cover with plastic wrap.
  • Stabilize the mold with a thick rope of crumbled aluminum foil on sheet tray.
  • You want it level.
  • Put a small plate in mold and top with cans of food to keep the shrimp submerged and covered.
  • Refrigerate 24 hours.
  • 1/2 hour before my guests arrived, I unmolded the shrimp brain to my prepared 'head'.
  • Cocktail sauce and bamboo skewers were provided for guests to spear the shrimp.

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  • chuckieb 6 years ago
    It is sooooo cool looking. And of course I love the addition of the horseradish in the aspic.
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