Recipe information
Yield
serves 12-15
Ingredients
The juice from one 6 1/2-ounce can minced clams, clams reserved for another use
Three 1/4-ounce packets unflavored gelatin
1 pound fresh shrimp, cooked
One 8-ounce package cream cheese
1 small onion, grated
1 cup mayonnaise
1 cup chopped celery
1 tablespoon Worcestershire sauce
The Lady’s Insane Salt
Fresh chopped parsley and paprika, for garnish
Preparation
Place the clam juice in a large bowl. Add the gelatin and stir until dissolved. Add the shrimp, cream cheese, onion, mayonnaise, celery, Worcestershire sauce, and Insane Salt to taste. Pour the mixture into a lightly greased 1-quart mold and refrigerate for at least 2 hours or until firm. To serve, turn the mold out onto a platter. Garnish with parsley and paprika. Serve with crackers.
The Lady & Sons, Too! by Paula Deen. © 2001 by Paula H. Deen. Published by Random House. All Rights Reserved.
Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. Paula is the host of Food Network’s Paula’s Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrk’s biggest sellers.
