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    You are in: Home / Recipes / Cannibal Cajun Brain Recipe
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    Cannibal Cajun Brain

    Cannibal Cajun Brain. Photo by Chef #1800130519

    1/1 Photo of Cannibal Cajun Brain

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 15 mins

    3 hrs

    15 mins

    Michelle Shaver's Note:

    I got this recipe from http://www.divinedinnerparty.com and is based off of one by Better Homes and Gardens.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Into a purchased jello brain mold, layer your shrimp in, tails facing the middle of the brain. It's best if you layer them into the brain mold with the tails facing the middle, according to each "hemisphere" of the brain. This will give you the most realistic look. Tuck the shrimps in close together.
    2. 2
      Drop bits of roasted pepper and green onion in around the shrimp. These should look like veins and nerves when you're finished.
    3. 3
      Repeat, alternating between shrimp and vegetables, until you fill your Jello brain mold.
    4. 4
      Now make the gelatin. In a small saucepan, bring the chicken broth to a boil. Remove from heat and stir in the unflavored gelatin.
    5. 5
      Stir in the lemon zest, juice, tomato paste, garlic, honey, Cajun seasoning, and a pinch of salt (the amount will depend on how much salt is in your Cajun seasoning-- mine's salty so I don't use much).
    6. 6
      Pour this mixture over the shrimp in your brain mold, filling to the top. Discard any extra. With a rubber spatula, smooth the top of your shrimp and gelatin to create a smooth surface.
    7. 7
      Refrigerate until firm, at least several hours.
    8. 8
      To unmold, set your Jello brain mold in a bowl of hot water for a few seconds. Place a serving tray underneath, then flip your mold over. The brain should pop right out. This is one of the easiest gross Halloween foods to make in advance!

    Ratings & Reviews:

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    Nutritional Facts for Cannibal Cajun Brain

    Serving Size: 1 (193 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 132.0
     
    Calories from Fat 16
    12%
    Total Fat 1.8 g
    2%
    Saturated Fat 0.2 g
    1%
    Cholesterol 171.4 mg
    57%
    Sodium 1079.4 mg
    44%
    Total Carbohydrate 6.5 g
    2%
    Dietary Fiber 0.6 g
    2%
    Sugars 3.7 g
    14%
    Protein 21.7 g
    43%

    The following items or measurements are not included:

    roasted red peppers

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