Recipe: Shrimp-Tomato Aspic (2)

Hi Sandi,

Here are two recipes for you. Neither has you thicken the jello a while before adding the veggies and shrimp - I think I'd add that step or all the additions will fall the bottom. I'm sorry that I don't have the original source for this - it wasn't included in the files.

Happy Holiday Cooking,

Betsy

Shrimp-Tomato Aspic

4 cups V-8 juice (2 cup hot, 2 cups cold)
1 lg. (6 oz.) pkg. lemon Jello
2 tsp. Worcestershire sauce
1 cup finely chopped celery
1/2 lb. shrimp (or use 2 small cans)
2 tbsp. lemon juice
Optional additions: finely chopped water chestnuts, finely minced green peppers and/or finely chopped cucumbers

Dissolve lemon Jello in the hot V-8 juice. Add Worcestershire sauce, celery, shrimp, lemon juice, and cold V-8 juice and any optional additions. Mix together and pour in a long baking dish. CHILL.

Tangy Tomato Aspic

2 cups V-8 Juice
1 (3 oz.) pkg. lemon Jello
2 tbsp. red wine vinegar
Salt and pepper to taste
1 cup of any mixture of the following:
Minced celery, cubed avocado, minced green onions, bay shrimp, grated carrot, and olive slices

Heat 1 cup of the V-8 Juice until hot but not boiling.
Add the Jello and stir until dissolved.
Add the vinegar, salt, and pepper until blended.
Pour in the 1 cup of vegetables and/or shrimp.
Add the other 1 cup of V-8 Juice, stirring to mix well.
Place in a gelatin mold and refrigerate until set.
Unmold on an attractive plate and serve immediately.
Serves 4 to 6.