2 envelopes unflavored gelatin
3 1/2 cups tomato juice
2 tablespoons lemon juice
1/4 cup tomato paste
1 teaspoon Worcestershire sauce
1 teaspoon celery powder
1 dash hot sauce
2 teaspoons dillweed
3 cups finely chopped cooked shrimp
1/2 teaspoon sherry extract
Garnish: Sliced cucubmers and melba toast
Sprinkle gelatin over tomato juice in saucepan. Place over moderate heat and stir gently until gelatin is dissolved.
Remove from heat; stir in lemon juice, tomato paste, Worcestershire sauce, celery powder, hot sauce, and dillweed. Cool and chill.
When mixture begins to jell (will be consistency of unbeaten egg whites), stir in chopped shrimp and sherry extract. Turn into lightly oiled 6 cup mold. Cover and chill until set. Unmold and garnish with sliced cucumbers and melba toast.
Yield: About 4-6 servings.
Individual Shrimp Aspics
Follow above instructions but add 1/2 tablespoon (1/2 envelope) extra gelatin to tomato juice. Pour shrimp-tomato mixture into individual fish molds or muffin tins (3″ x 2 1/2″); chill until firm; unmold and serve on salad plates garnished with watercress and dollop of imitation mayonnaise.
Copyright© 1977 by Random House, Inc. All rights reserved. Printed in U.S.A.
You don’t know how many times I’ve been tempted to make this one.