Lettuce Shrimp Aspic Mold Recipe


Difficulty LevelEasyHealth IndexAverage


 Unflavored gelatin2 Tablespoon (2 Envelopes)
 Salt3⁄4 Teaspoon
 Cold water1 Cup (16 tbs)
 Tomato juice2 Cup (32 tbs)
 Lemon juice3 Tablespoon
 Grated onion1 Tablespoon
 Hot sauce1 Dash (Few Dashes Are Required)
 Iceberg lettuce head1 , cored, rinsed, drained, and chilled
 Deveined shrimp1 Can (10 oz), rinsed and drained
 Finely chopped dill pickle1⁄3 Cup (5.33 tbs)

Nutrition Facts

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


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.