This unique no-bake dish combines the brightness of tomato juice with the crunch of fresh carrots and celery, creating a refreshing and savory experience. The addition of lemon Jell-O gives it a subtle citrus lift and helps the mixture set into a firm salad or mousse. It’s a nostalgic, budget-friendly recipe that works well as a light main course or a hearty side dish. Perfect for potlucks, summer gatherings, or quick weeknight meals when you want something different. The flavors meld beautifully as it chills, offering a cool, tangy, and slightly sweet profile that is surprisingly satisfying. Serve it straight from the mold for a retro presentation.
No Bake Shrimp
Description
This unique no-bake dish combines the brightness of tomato juice with the crunch of fresh carrots and celery, creating a refreshing and savory experience. The addition of lemon Jell-O gives it a subtle citrus lift and helps the mixture set into a firm salad or mousse. It&# 226;ÂÂs a nostalgic, budget-friendly recipe that works well as a light main course or a hearty side dish. Perfect for potlucks, summer gatherings, or quick weeknight meals when you want something different. The flavors meld beautifully as it chills, offering a cool, tangy, and slightly sweet profile that is surprisingly satisfying. Serve it straight from the mold for a retro presentation.Ingredients
Directions
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Peel and grate the carrots into small pieces or dice them finely.
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Finely dice the celery and mince the onion.
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Crush or mince the garlic clove.
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In a medium saucepan, combine the tomato juice, minced onion, minced garlic, grated carrots, and diced celery.
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Bring the mixture to a simmer over medium heat and cook for 10 minutes to soften the vegetables slightly.
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Remove the saucepan from the heat.
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Stir in 2 tablespoons of vinegar, 2 tablespoons of juice from stuffed olives, salt, and pepper to taste.
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Add one package of lemon-flavored Jell-O mix and stir continuously until completely dissolved.
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Fold in 8 to 12 stuffed olives, sliced or halved.
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If desired, stir in a can of drained shrimp or crab meat.
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Pour the mixture into a greased mold or serving bowl.
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Refrigerate for at least 4 hours or until firmly set.
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Unmold onto a serving plate and chill before serving.
Nutrition Facts
- Amount Per Serving
- Calories 103.3kcal
- % Daily Value *
- Total Fat 0.7g2%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 89.7mg4%
- Total Carbohydrate 23.5g8%
- Dietary Fiber 5.7g23%
- Sugars 9.1g
- Protein 3.9g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The recipe title says "No Bake," but simmering the vegetables helps soften them and infuse the tomato juice with flavor. Do not boil vigorously after adding the Jell-O, as this can affect setting.
For a vegan version, omit the shrimp or crab and ensure the Jell-O brand used is plant-based (standard Jell-O contains gelatin).
The juice from the stuffed olives adds a briny depth that complements the tomato and lemon flavors. Do not skip this step if possible.
This salad can be made up to 24 hours in advance. Store covered in the refrigerator.
If you prefer a firmer set, you can use slightly less tomato juice, but the mixture should still be liquid enough to pour.
