Seafood Shrimp Tomato Aspic

posted by Mona M 05-16-100 3:51 AM

Shrimp Tomato Aspic
from River Road Recipes... The Textbook of Louisiana Cuisine

1-1/2 envelopes of gelatin
1/4 cup cold water
2 cups tomato juice
1 bay leaf
1 rib celery
1/4 onion
Salt and pepper to taste
Lemon juice to taste
Worcestershire to taste
Dash of hot sauce
1 tablespoon minced parsley
1/4 cup finely chopped celery
2 grated carrots
1-1/2 cups shrimp (cut in pieces)
Hard cooked eggs, sliced

Dissolve gelatin in cold water. Bring to boil and simmer slowly for 5 minutes the tomato juice, bay leaf, rib of celery and onion. Remove onion, bay leaf and celery and add dissolved gelatin. Mix well.

Add salt, pepper, lemon juice, Worcestershire sauce and Tabasco. Add minced parsley, chopped
celery, carrots and shrimp. Pour a small portion into a large mold or individual molds and arrange slices of hard cooked eggs in bottom.

Allow to jell. Then pour on rest. Place in refrigerator until firm. Turn out on lettuce leaves and top
with mayonnaise.

Copyright 1959 The Junior League of Baton Rouge, Inc. All rights reserved.

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