Quick Tomato Aspic Recipe
Ingredients
1 env. unfavoured gelatin 1 env.
1 3/4 c tomato juice, divided 425 mL
1/4 tsp. salt 1 mL
1/8 tsp. ground black pepper Dash
1 Tbsp. lemon juice or cider vinegar 15 mL
1/2 tsp. Worcestershire sauce 2 mL
Few drops Tabasco
2x4 oz. tins shrimp 2x113 g tins
2-3 green onions, chopped 2-3
1/2 c. chopped celery 125 mL
Directions
Sprinkle the gelatin onto 1/2 c. (125 mL) of the tomato juice to soften.
Bring the other 1 1/4 c. (300 mL) of tomato juice to the boil and combine the softened gelatin.
Stir until thoroughly dissolved.
Add the next 5 ingredients to the mixture and mix well.
Chill until the consistency of unbeaten egg white.
Add the shrimp, onion and celery and fold together.
Pour into a fish shaped mold and chill for 24 hours.
Serve on a bed of lettuce.
Bring the other 1 1/4 c. (300 mL) of tomato juice to the boil and combine the softened gelatin.
Stir until thoroughly dissolved.
Add the next 5 ingredients to the mixture and mix well.
Chill until the consistency of unbeaten egg white.
Add the shrimp, onion and celery and fold together.
Pour into a fish shaped mold and chill for 24 hours.
Serve on a bed of lettuce.
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