Tomato Aspic With Shrimp Salad
A cold tomato aspic, made in a ring mold. Very easy to make as well as inexpensive, this dish fits perfectly with any summer picnic or cookout. The shrimp can be substituted with crab meat, or tuna. Adapted from Lee Bailey's Soup Meals Cookbook, 1989.
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INGREDIENTS
Nutrition- 1.5(1/4 ounce) envelopes unflavored gelatin
- 1⁄2cup cold water
- 3 1⁄2cups crushed canned tomatoes, of best quality coarsely chopped or 3 1/2 cups tomatoes, pulp coarsely chopped
- 3tablespoons grated onions
- 3tablespoons grated green bell peppers
- 1teaspoon Worcestershire sauce
- 2dashes hot sauce (to taste)
- 1⁄2teaspoon garlic powder
- 2tablespoons fresh lemon juice
- splash red wine vinegar
- 1⁄4teaspoon black pepper
- 1 1⁄2teaspoons salt
Salad
- 3cups small baby shrimp
- 1⁄2cup mayonnaise
- 1tablespoon lemon juice
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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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