Senate Salad Bowl With Shrimp Tomato Aspic Recipe
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.
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