Dilled Shrimp in Aspic

A flavorful shrimp salad imported from Denmark.

Makes 6 servings.

1 package (1 pound) frozen shelled deveined shrimp
1 medium-size cucumber
2 tablespoons chopped fresh dill
1 tablespoon minced onion
2 tablespoons lemon juice
1/2 teaspoon salt
1/8 teaspoon pepper
2 cans (13 3/4 ounces each) chicken broth
2 envelopes unflavored gelatin
2 tablespoons lemon juice
Pimiento
Dill fronds
Creamy Dressing( recipe follows)

Procedure:
1. Cook shrimp, following package directions; drain; cool. Pick out several even-size shrimp; reserve for decoration. Cut remaining shrimp into 1/4-inch pieces; place in a medium-size bowl.
2. Cut half the cucumber into very thin slices; reserve for decoration.Pare and seed remaining half of cucumber; cut into 1/2 inch pieces; place i bowl with diced shrimp. Stir in chopped dill, onion, 2 tablespoons of the lemon juice, salt,and pepper. Let stand 1 hour to season. Drain well.
3. Skim fat from chicken broth; discard. Soften gelatin in 1 cup of the broth about 5 minutes in a small saucepan. Heat, stirring constantly, until gelatin dissolves; stir into remaining chicken broth in a medium-size bowl. Add remaining 2 tablespoons lemon juice. Cut out decorative shapes from pimientos.
4. Pour 1/2 cup of the gelatin mixture int bottom of a6-cup ring mold; place in a large bowl filled with mixture of ice and water until mixture is sticky-firm. Quickly arrange reserved shrimp,cucumber slices, pimiento cutouts and fronds of dill in aspic i bottom of mold; spoon several tablespoons of liquid aspic over decorations.Chill again until sticky-firm.
5. Chill remaining gelatin mixture until as thick as unbeaten egg white in bowl of ice and water to speed setting. Stir in drained shrimp and cucumber mixture; gently spoon over decorated layer in ring mold; chill until firm, at last 4 hours. ( Overnight is best)
6. Just before serving, loosen salad around edges wit a knife; dip mold very quickly in ad out of hot water; wipe off water. Cover pan with serving plate; turn upside down; shake gently lift off mold. Border with reserved cucumber slices, halved. Serve with lettuce leaves and fronds of dill, if you wish. Top with Creamy Dressing.

Creamy Dressing:
Combine 1/2 cup dairy sour; 1/2 cup mayonnaise or salad dressing; 1/2 teaspoon salt; 1/4 teaspoon celery seed, crushed; and 1/4 teaspoon dry mustard in a small bowl; stir to blend well. Cover; refrigerate at least 1 hour to blend flavors. Makes about 1 cup.