Tomato Aspic With Shrimp Salad
- Ready In:
- 1hr 40mins
- Ingredients:
- 15
- Serves:
-
6-8
ingredients
- 1.5 (10.63 g) envelope unflavored gelatin
- 118.29 ml cold water
- 828.06 ml crushed canned tomatoes, of best quality coarsely chopped or 828.06 ml tomatoes, pulp coarsely chopped
- 44.37 ml grated onions
- 44.37 ml grated green bell peppers
- 4.92 ml Worcestershire sauce
- 0.5 ml hot sauce (to taste)
- 2.46 ml garlic powder
- 29.58 ml fresh lemon juice
- splash red wine vinegar
- 1.23 ml black pepper
- 7.39 ml salt
-
Salad
- 709.77 ml small baby shrimp
- 118.29 ml mayonnaise
- 14.79 ml lemon juice
directions
- Sprinkle gelatin over water in a saucer.
- Meanwhile, heat tomatoes, onion, green pepper, hot sauce, Worcestershire, and garlic powder.
- Add gelatin and stir.
- Remove from heat.
- Add Lemon juice and vinegar, salt and pepper to taste.
- Mix thoroughly and pour into a 6 cup ring mold.
- Refrigerate for several hours until thoroughly set, or put in freezer to speed up process.
- To serve, put bottom of pan in hot water, and run a knife along the ring to loosen.
- Combine may & lemon juice, combine with shrimp. Spoon salad in the center of the ring.
- Serve on a decorative plate with lettuce leaves.
- Enjoy!
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RECIPE SUBMITTED BY
<p>Live in Salem, NH <br />From VT originally. Enjoy gardening and brake for all local farm stands. I admire and respect the old cooking styles and recipes. I also try to incorporate the methods into my cooking.</p>
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