Lettuce Shrimp Aspic Mold Recipe
Ingredients
| 2 envelopes unflavored gelatin | ||
| Salt | 3/4 Teaspoon | |
| Cold water | 1 Cup (16 tbs) | |
| Tomato juice | 2 Cup (16 tbs) | |
| Lemon juice | 3 Tablespoon | |
| Onion | 1 Tablespoon, grated | |
| Few dashes hot sauce | ||
| 1 head iceberg lettuce, cored, rinsed, drained, and chilled | ||
| Shrimp | 1 Can (10oz), drained, rinsed | |
| Dill pickle | 1/3 Cup (16 tbs), finely chopped | |
Directions
Soften gelatin and salt in cold water; stir over medium heat until gelatin is completely dissolved.
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.
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.
Chef
