Ingredients
- 1 (.25 ounce) package unflavored gelatin
- 1/2 cup cold water
- 1 1/2 ounces Asian bean thread vermicelli noodles
- 4 cups boiling water, or as needed
- 1 (8 ounce) jar cocktail sauce
- 2 pounds cooked shrimp – peeled, tails removed, and shrimp chopped
- 1 stalk celery, chopped, or more to taste
- 1/2 (8 ounce) can water chestnuts, chopped, or more to taste
- 1 brain-shaped gelatin mold
- 1 (8 ounce) jar cocktail sauce
Directions
Sprinkle gelatin over 1/2 cup cold water in a bowl and set aside to soften. Place bean thread noodles in heatproof bowl and top with 4 cups boiling water or amount needed to cover. Allow noodles to soften for 5 minutes.
Sign up now and get up to
50% OFF
BRANDED KITCHENWARE
Pour 1 jar cocktail sauce into a saucepan and bring to a boil over medium heat. Stir in softened gelatin; cook, stirring frequently, until completely melted. Remove pan from heat.
Combine shrimp, celery, and water chestnuts in a large bowl. Drain noodles and shake off excess water; add to bowl. Add warmed gelatin mixture and stir until well combined.
Lightly grease gelatin mold. Press mixture firmly into mold, making sure all gaps are filled. Cover filled mold with plastic wrap and refrigerate overnight.
Invert mold onto a serving platter (see Cook's Notes). Drizzle cocktail sauce around the edges to create pool of “blood. “
