Jellied Shrimp
Description
Perfect on its own at the table or with drinks. Put a pot of water on the stove. Cut the carrots, parsley root, and onion. Add all the vegetables to the pot on the stove. When the water with the vegetables comes to a boil, add the frozen shrimp. Salt and cook for 8–10 minutes. Cool the cooked shrimp and shell them. Soak the gelatin in 240 g of cold water. When the gelatin granules become transparent, strain them through a sieve. Strain the shrimp broth and, at 40°C, combine it with the swollen gelatin. Bring the mixture to a boil and cool. Pour a little jelly into molds and refrigerate to set. Then place a piece of lemon, a sprig of parsley, peeled shrimp, decoratively cut cooked carrot, and green peas on the bottom. Pour jelly over everything. Return the molds to the refrigerator. After the bottom layer has set, add another layer of shrimp, salted cucumbers, and herbs, pour over the remaining jelly, and chill. Before serving, it is best to dip the mold in hot water so the jelly releases easily from the edges. Serve separately with horseradish or mustard sauce.