Tomato-Shrimp Aspic Salad
Great for potlucks. Easily doubled. Canned shrimp, well drained, can be used. Cook time is refrigeration time.
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INGREDIENTS
Nutrition- 1
- 1 1⁄2cups boiling water
- 1(8 ounce) can tomato sauce
- 1 1⁄2
- 1tablespoon Worcestershire sauce
- 1⁄2teaspoon salt
- 1dash pepper
- 1⁄2
- 2
- 1
-
-
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DIRECTIONS
- In a large bowl, dissolve gelatin in boiling water. Add tomato sauce, vinegar, Worcestershire sauce, salt and pepper and mix well. Cover with plastic wrap and refrigerate until partially set partially set.
- When partially set, fold in celery, green onions and shrimp.
- Spray a decorative bowl lightly with nonstick spray. Fill with gelatin mixture, cover with plastic wrap and refrigerate until set.
- To serve, unmold on bed of lettuce and garnish with mayonnaise.
- Instead of using a mold, pour into lightly sprayed 8-inch square pan, cover and refrigerate until set, and cut into squares to serve.
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