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Shrimp & Artichokes In Aspic Recipe
|Unflavored gelatin||3 Tablespoon (3 Envelopes)|
|Vegetable juice cocktail||4 Cup (64 tbs)|
|Lemon juice||2 Tablespoon|
|Prepared horseradish||2 Tablespoon|
|Grated onion||1 Tablespoon|
|Seasoned salt||1 Teaspoon|
|Liquid hot pepper seasoning||1⁄8 Teaspoon|
|Marinated artichoke hearts||6 Ounce (1 Jar)|
|Shrimp||1 Pound, cooked, shelled, deveined and coarsely chopped|
Serving size: Complete recipe
Calories 1000 Calories from Fat 190
% Daily Value*
Total Fat 21 g32.6%
Saturated Fat 1.7 g8.4%
Trans Fat 0 g
Cholesterol 689.4 mg
Sodium 5570.4 mg232.1%
Total Carbohydrates 62 g20.8%
Dietary Fiber 15.7 g62.6%
Sugars 35.8 g
Protein 138 g275.8%
Vitamin A 376.3% Vitamin C 508.4%
Calcium 40.3% Iron 88.8%
*Based on a 2000 Calorie diet
Pour remaining 3 cups vegetable juice into a pan and bring to a boil; stir in gelatin mixture until completely dissolved.
Remove from heat and blend in lemon juice, horseradish, onion, salt, hot pepper seasoning, and pepper.
Drain artichokes, stirring marinade into gelatin mixture.
Chill gelatin mixture until thick and syrupy.
Blend shrimp and artichokes into gelatin mixture; spoon into a 6 1/2-cup ring mold.
Cover and chill until firm (at least 3 hours).
Unmold on a lettuce-lined serving plate and serve with sour cream to spoon over individual servings, if you wish.