Zesty Shrimp Loaf Recipe

Directions

Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl, mix together sugar, lemon juice, Worcestershire sauce, lemon juice, garlic powder, salt, mustard powder, crushed red pepper flakes, white sugar and lemon juice. Stir well and set aside.

Place shrimp in a colander or bowl and place on a plate. Place shrimp in a large shake or measuring cup, and shake vigorously to coat. Dip the shrimp in the lemon/rice mixture, then place in the marinade. Place the shrimp in the oven at 350 degrees F (175 degrees C) for 1 hour.

While shrimp are cooking, reduce the oven temperature to 325 degrees F (165 degrees C). Place a sheet of aluminum foil on a baking sheet and place the shrimp in the oven. Place the foil on the baking sheet and place in the oven for an additional 30 minutes. Remove from oven and allow to cool completely.

While shrimp are cooking, place a sheet of aluminum foil on a baking sheet. Spread half of the lemon/rice mixture on the foil and cover with half of the lemon/rice mixture. Refrigerate for at least one hour. Remove the foil from the oven, and place the shrimp in the refrigerator.

While the shrimp are chilling, make the lemon zest and garlic powder: In a small bowl, mix 1 cup lemon juice and 1 teaspoon garlic powder. Mix together and spread over the entire surface of the shrimp. Rub lemon juice on the inside of the shrimp shell. Seal all seams by pressing the clam into the top of the foil.

While the shrimp are chilling, remove the lemon zest and garlic powder from the marinade. Place the lemon zest and lemon juice over the shrimp, seal all seams and turn over. Seal edges and dust with Worcestershire sauce.

While the lemon zest and garlic powder are chilling, combine the lemon flavored drink mix, lemon zest and garlic powder and Worcestershire sauce. Chill for at least one hour in the refrigerator.

While the cream of shrimp are chilling, make the lemon/rice pudding: In a small bowl, beat 1/2 cup lemon zest and lemon juice until the sugar begins to thicken. Beat in the flour and one cup of water. Place the gelatin mixture into the blender or food processor and blend until smooth. Pour mixture over the shrimp and cream of shrimp. Refrigerate for at least one hour in the refrigerator before serving.