Recipes and Cooking Scary Cerebrum 3.7 (33) 1 Review Guests at your Halloween party won't have to think twice whether they'd like a serving of this molded shrimp cocktail. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on September 1, 2006 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 25 mins Chill Time: 5 hrs Total Time: 5 hrs 25 mins Servings: 12 Ingredients 3 pound frozen cooked medium shrimp (with tails), thawed and drained well ¼ cup roasted red sweet peppers, cut into 1/4-inch thick strips 1 cup chicken broth 1 teaspoon unflavored gelatin 1 ½ teaspoon finely shredded lemon peel ¼ cup lemon juice 3 tablespoon tomato paste 1 tablespoon honey 3 cloves garlic, minced ½ teaspoon salt ½ teaspoon ground ginger ¼ teaspoon cayenne pepper Directions In a 1-1/2-quart glass bowl (3-inches high, 7 1/2-inches in diameter), begin arranging shrimp, tails toward the center, in a circle to make 1 flat layer in the bottom of the bowl. (Only the round backs of the shrimp should be visible from the outside of the bowl.) Repeat layers until bowl is full, pressing down every couple layers. As bowl fills up, tuck strips of the roasted red pepper in and around shrimp forming "blood vessels". (It helps to peer through the sides of glass bowl to adjust as necessary.) When bowl is full, press down firmly with a plate that fits inside the bowl. Set aside. In a small saucepan combine chicken broth and unflavored gelatin; let stand 5 minutes. Cook and stir over medium heat until gelatin has dissolved. Whisk in lemon peel, lemon juice, tomato paste, honey, garlic, salt, ginger, and cayenne pepper until combined. Pour mixture over shrimp in bowl. Cover and chill at least 5 hours or overnight. To unmold, set bowl in a sink filled with warm water for several seconds. Invert a large plate with sides over bowl. Invert plate and bowl together and remove bowl to unmold. Cover and chill until needed (up to 24 hours). Makes 12 appetizer servings. Rate it Print