Quick Tomato Aspic-with Shrimp

Beth M.

By
@BakinTime

At a church buffet luncheon,this was served by a friend, Jo-Ann, and I loved it. Every so often I would tell her how much I enjoyed it, and she'd reply: It's so EASY, and it disappears whenever I bring it to a potluck. She shared her recipe with me. I have recently made it, and I made three large portions to be served with lettuce. It can be made in smaller dishes, to serve more people. I used V-8 Juice.


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Comments:

Serves:

8 small servings

Prep:

25 Min

Cook:

5 Min

Ingredients

1/2 c
v-8 juice or tomato juice
2 Tbsp
plain gelatin; i used 2 envelopes plain

SOAK GELATIN IN COLD JUICE.

3 1/2 c
v-8 juice, heated; or tomato juice, hot
1 tsp
approx./or 2 sqeezes,fresh lemon juice/optional
1 pinch
basil/optional
1 or 2 c
chopped veggies; celery,carrots,peppers,olives
1 c
cooked shrimp, peeled

DISSOLVE GELATIN MIX IN HOT JUICE. IF DESIRED ADD LEMON JUICE & BASIL

ADD CHOPPED VEGGIES AND SHRIMP.

I USED 24 SHRIMP,COOKED AT THE FISH MARKET AND CHILLED,EASY!

MIX WHIPPED CREAM AND MAYONNAISE TO MAKE A SAUCE.

1/4 c
mayonaise
1/2 c
heavy cream, whipped

Directions Step-By-Step

1
I made this with whole cooked shrimp, but next time I will cut each into about three pieces. I only used celery and green olives; and no basil.
2
Since I wanted it to be my lunch, I used three cereal bowls for molding, and there was about a cup left over in another container. So it makes plenty!
3
The cold shrimp helped it set up fast. I actually left it overnight in the refrigerator. Unmold on crisp lettuce and serve with mayo and whipped cream.

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