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Shrimp Terreni

1 cup green peas
1 zucchini
12 onion
12 yellow bell pepper
12 red bell pepper
24 shrimp, per cooked
36 ounces vegetable broth, fresh or canned
8 ounces gelatin
6 tablespoons olive oil
salt and pepper


Dice the Zucchini, peppers and onion. Peel and clean the shrimp and steam gently in a saute pan. Add olive oil and gently saute the diced vegetables. Add salt and pepper to taste. In a large pan, boil the broth and add a little salt to taste, Add gelatin and let dissolve. Let cool (out in the refrigerator) for 20 minutes. Add all the ingredients to the broth. Pour in mold and chill for 4 hours.

Source: www.food.com