Senate Salad Bowl With Shrimp Tomato Aspic Recipe
There's not a single being who will be able to eat just one, is what I guarantee for this Senate Salad Bowl With Shrimp Tomato Aspic. Senate Salad Bowl With Shrimp Tomato Aspic served as Side Dish is the best food to pep me up. You will be ever grateful to the Canadian people for sharing this addictive Senate Salad Bowl With Shrimp Tomato Aspic recipe with the world!. The Senate Salad Bowl With Shrimp Tomato Aspic is made with Vegetable which can be easily found at any grocery store. Try this Senate Salad Bowl With Shrimp Tomato Aspic once and only once! Your loyalty to it forever is guaranteed!
Ingredients
1 1/2 cups tomato juice
1 pkg. (3 oz.) lemon-flavored gelatin
1 teaspoon salt
Few grains cayenne pepper
1 1/2 teaspoons grated onion
1 1/2 teaspoons prepared horseradish
3/4 lb. cooked shrimp, peeled and deveined
1 pkg. (9 oz.) frozen artichoke hearts
Curly endive, lettuce, spinach, watercress
1 can frozen grapefruit sections, thawed and drained
1/2 cup sliced ripe olives
1/2 cup crumbled blue cheese
Directions
Heat 1 cup of the tomato juice until very hot.
Pour over gelatin in a bowl and stir until gelatin is dissolved.
Stir in remaining tomato juice with salt, cayenne pepper, onion, and horseradish.
Pour mixture into an 8x4x2 inch loaf pan.
Chill until mixture is slightly thickened.
Arrange 12 of the shrimp in 2 even rows in the gelatin mixture, with shrimp extending partly above surface.
(Chill remaining shrimp for use in salad bowl.) Chill until firm, about 1 1/2 hours.
Meanwhile, cook artichoke hearts according to package directions; cool; chill thoroughly.
Tear greens into pieces to yield about 2 cups of each.
Mix in a large salad bowl; chill.
Cut aspic into 12 squares with shrimp in the center of each.
Arrange aspic squares on salad.
Pour over gelatin in a bowl and stir until gelatin is dissolved.
Stir in remaining tomato juice with salt, cayenne pepper, onion, and horseradish.
Pour mixture into an 8x4x2 inch loaf pan.
Chill until mixture is slightly thickened.
Arrange 12 of the shrimp in 2 even rows in the gelatin mixture, with shrimp extending partly above surface.
(Chill remaining shrimp for use in salad bowl.) Chill until firm, about 1 1/2 hours.
Meanwhile, cook artichoke hearts according to package directions; cool; chill thoroughly.
Tear greens into pieces to yield about 2 cups of each.
Mix in a large salad bowl; chill.
Cut aspic into 12 squares with shrimp in the center of each.
Arrange aspic squares on salad.
