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Lettuce Shrimp Aspic Mold Recipe
|Unflavored gelatin||2 Tablespoon (2 Envelopes)|
|Cold water||1 Cup (16 tbs)|
|Tomato juice||2 Cup (32 tbs)|
|Lemon juice||3 Tablespoon|
|Grated onion||1 Tablespoon|
|Hot sauce||1 Dash (Few Dashes Are Required)|
|Iceberg lettuce head||1 , cored, rinsed, drained, and chilled|
|Deveined shrimp||1 Can (10 oz), rinsed and drained|
|Finely chopped dill pickle||1⁄3 Cup (5.33 tbs)|
Serving size: Complete recipe
Calories 495 Calories from Fat 31
% Daily Value*
Total Fat 3 g5%
Saturated Fat 0.14 g0.7%
Trans Fat 0 g
Cholesterol 450 mg
Sodium 2591.9 mg108%
Total Carbohydrates 36 g12%
Dietary Fiber 6.3 g25.3%
Sugars 25 g
Protein 90 g180%
Vitamin A 72.6% Vitamin C 196.1%
Calcium 38.3% Iron 21.2%
*Based on a 2000 Calorie diet
Stir in tomato juice, lemon juice, onion, and hot sauce.
Chill until mixture begins to thicken.
Cut lettuce lengthwise into halves and shred across heart to make 1 quart.
Chill all but 2 cups of shredded lettuce in plastic bag.
Fold 2 cups lettuce, shrimp, and pickle into gelatin mixture; turn into a 5 cup mold and chill until firm.
Unmold on platter; arrange remaining shredded lettuce around edge of mold.