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Source: The Star Of Texas Cookbook

Shrimp Remoulade Mold
Can be served at lunch as well!
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Serves: 10
Prep Time: 10 minutes
Cook Time: 0 minutes
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1 envelope gelatin
juice of one lemon
2 1/2 pounds shrimp, cooked, chopped
1 stalk celery, finely chopped
6 hard-cooked eggs, chopped
1/2 grated onion
1/2 cup mayonnaise
1/2 jar (5 ounces) prepared horseradish
1/2 jar (5 ounces) Zatarain's mustard
Worcestershire sauce, to taste
Tabasco, to taste
Lawry's seasoned salt, and papper, to taste




Soften gelatin in lemon juice and combine with all
remaining ingredients. Mix well. Pour into mold
and chill until firm. Serve with melba rounds or
crackers, or serve on lettuce as a luncheon sal





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