Shrimp Vegetable Aspic Recipe
Ingredients
| 2 packages lemon flavored gelatin | ||
| Boiling water | 1 1/2 Cup (16 tbs) | |
| Chili Sauce | 1/2 Cup (16 tbs) | |
| Tomato juice | 2 Cup (16 tbs) | |
| Sweet pickle relish | 1 Tablespoon | |
| Stuffed olives | 5 Large, sliced | |
| Green onions | 2 , chopped | |
| Celery | 1 Cup (16 tbs), chopped | |
| 1 pound shrimp, cooked, peeled, and deveined | ||
| Shredded lettuce | ||
| Mayonnaise | 1 Cup (16 tbs) | |
| Chili Sauce | 2 Tablespoon | |
| Prepared horseradish | 1 Tablespoon | |
Directions
Dissolve gelatin in boiling water; add 1/2 cup chili sauce and tomato juice.
Chill until consistency of unbeaten egg white.
Add pickle relish, olives, onions, celery, and shrimp.
Pour salad mixture into oiled 8 cup ring mold.
Chill overnight.
Turn out onto round platter lined with shredded lettuce.
Combine mayonnaise, 2 tablespoons chili sauce, and horseradish; serve as dressing.
Chill until consistency of unbeaten egg white.
Add pickle relish, olives, onions, celery, and shrimp.
Pour salad mixture into oiled 8 cup ring mold.
Chill overnight.
Turn out onto round platter lined with shredded lettuce.
Combine mayonnaise, 2 tablespoons chili sauce, and horseradish; serve as dressing.
Chef
