Try this Shrimp Aspic recipe, or contribute your own.
Suggest a better descriptionFor better flavor, use fresh shrimp, not frozen or canned.
Spritz a decorative, nonreactive 6-cup ring mold with nonstick cooking spray; set aside.
Soften the gelatin in the cold water in a small ramekin. Meanwhile, heat 1½ cups of the tomato juice in a 2-quart ovenproof glass measuring cup by microwaving for 5 minutes at 50 percent power or until steaming.
Scoop the softened gelatin into the hot tomato juice and whisk until dissolved. Mix in the remaining 1 cup tomato juice, the grated onion, horseradish, Worcestershire sauce, salt, and cayenne. Set uncovered in the refrigerator for 1 to 1½ hours or until the consistency of unbeaten egg white.
Fold in the shrimp, bell pepper, and celery and ladle into the mold. Set uncovered in the refrigerator and chill for several hours or overnight until firm.
When ready to serve, divide the lettuce cups among six salad plates. Unmold the aspic by dipping quickly into hot water, then inverting on a large plate. Tip: If the platter is wet, you’ll find the unmolded salad easier to center.
Cut the aspic into six wedges and bed on the lettuce. Pass a small bowl of mayonnaise.
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Serving Size: 1 (632g) | ||
Recipe Makes: 1 | ||
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Calories: 157 | ||
Calories from Fat: 3 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.4g | 0 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 1732.8mg | 60 % | |
Potassium 1451mg | 38 % | |
Total Carbohydrate 27.4g | 8 % | |
Dietary Fiber 2.6g | 10 % | |
Sugars, other 24.8g | ||
Protein 16.7g | 24 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 157
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