Tomato-Shrimp Aspic
Be the first to rate this recipe
A home-kitchen version of tomato-shrimp aspic, written step by step so it's easy to follow built around good seafood and pantry staples.
Ingredients
- 3 1/2 c. tomato juice
- 2 env. unflavored gelatin
- 2 Tbsp. lemon juice
- 1/4 tsp. salt
- dash of pepper
- dash of tobacco
- 1/2 tsp. Worcestershire sauce
- 1/2 c. chopped celery
- 2 tsp. finely chopped onion
- 2 - 4 1/2 oz. cans shrimp, drained
- lettuce leaves to serve on
Method
Soften gelatin in 1/2 c. tomato juice.
Bring remaining tomato juice to a boil.
Stir in softened gelatin.
Add lemon juice, spices and sauces.
Chill until slightly thickened.
Add celery, onion and shrimp.
Pour into two 9 X 5 loaf pans.
Chill until firm.
Cut into cubes and serve on lettuce leaves.
Rate:
