Tomato Aspic With Shrimp Salad |
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Prep Time: 1 Minutes Cook Time: 10 Minutes |
Ready In: 11 Minutes Servings: 6 |
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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. Ingredients:
1.5 (1/3 ounce) envelopes unflavored gelatin |
1/2 cup cold water |
3 1/2 cups crushed canned tomatoes, of best quality coarsely chopped or 3 1/2 cups tomatoes, pulp coarsely chopped |
3 tablespoons grated onions |
3 tablespoons grated green bell peppers |
1 teaspoon worcestershire sauce |
2 dashes hot sauce (to taste) |
1/2 teaspoon garlic powder |
2 tablespoons fresh lemon juice |
splash red wine vinegar |
1/4 teaspoon black pepper |
1 1/2 teaspoons salt |
3 cups small baby shrimp |
1/2 cup mayonnaise |
1 tablespoon lemon juice |
Directions:
1. Sprinkle gelatin over water in a saucer.
2. Meanwhile, heat tomatoes, onion, green pepper, hot sauce, Worcestershire, and garlic powder.
3. Add gelatin and stir.
4. Remove from heat.
5. Add Lemon juice and vinegar, salt and pepper to taste.
6. Mix thoroughly and pour into a 6 cup ring mold.
7. Refrigerate for several hours until thoroughly set, or put in freezer to speed up process.
8. To serve, put bottom of pan in hot water, and run a knife along the ring to loosen.
9. Combine may & lemon juice, combine with shrimp. Spoon salad in the center of the ring.
10. Serve on a decorative plate with lettuce leaves.
11. Enjoy!
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