Shrimp Aspic Recipes

Steps:

• Soften gelatin in cold water for five minutes, then heat to melt completely.
• Add lemon juice and cool.
• Before it congeals, add mayonnaise, salt to taste and mix well.
• Add remaining ingredients, mix thoroughly but lightly to preserve the shape of the shrimps.
• Lightly spray mold with cooking spray (or lightly oil with vegetable oil) and transfer mixture to mold.
• Chill until firm.
• Unmold onto salad greens.
• Serve with additional mayonnaise.

Steps:

• In a large bowl, dissolve gelatin in boiling water. Add tomato sauce, vinegar, Worcestershire sauce, salt and pepper and mix well. Cover with plastic wrap and refrigerate until partially set partially set.
• When partially set, fold in celery, green onions and shrimp.
• Spray a decorative bowl lightly with nonstick spray. Fill with gelatin mixture, cover with plastic wrap and refrigerate until set.
• To serve, unmold on bed of lettuce and garnish with mayonnaise.
• Instead of using a mold, pour into lightly sprayed 8-inch square pan, cover and refrigerate until set, and cut into squares to serve.

Steps:

• 1. Dissolve the jello in the boiling tomato juice.
• 2. Add cold tomato juice, tobasco, worcestershire sauce and lemon juice.
• 3. Add the shrimp, celery, green pepper, avacado, and onion.
• 4. Place in 8X8 pan or can be poured into any mold...
• 5. Place in the refridgerator and cool until firm. Then serve.

Steps:

• Soften gelatin in wine. Heat stock to boil; remove from heat and stir in gelatin to dissolve completely.
• Heat 3 cups clam juice to boiling; add shrimp; reduce heat and poach one minute. Cool shrimp in the liquid.
• Sprinkle each of eight 1/2-cup molds with 1 teaspoon chives. Arrange three shrimp in each mold over the chives. Fill molds with aspic and refrigerate several hours or overnight.
• To serve, unmold on cold plates and pass warm Sauce Vierge.

Steps:

• Dissolve lemon jello in hot tomato juice.
• Dissolve 1/3 package unflavored gelatin in 1 tablespoon cold water.
• Mix gelatin, vinegar, lemon juice, horseradish and worcestershire with the tomato juice mixture and let stand until it begins to thicken. (Just let it cool down.).
• Add celery, scallions, green bell pepper, crab and shrimp.
• Pour into 9X13 glass dish.
• Chill until set, overnight is best.
• Before serving, "frost" with mayonnaise, or serve the mayo alongside.
• Enjoy!

Steps:

• Heat soup in a small saucepan or in a microwave oven.
• In a medium bowl, stir gelatin into cold water. Mix hot tomato soup into the gelatin liquid.
• In a medium size mixing bowl, combine cream cheese and mayonnaise together. Mix soup mixture into the mayonnaise and cream cheese mixture. Mix well. Add shrimp, celery, and green onions.
• Spoon the mixture into a 1 quart mold and refrigerate for at least 1 hour, but preferably overnight. Unmold onto a serving plate before serving.

Steps:

• 1. I made this with whole cooked shrimp, but next time I will cut each into about three pieces. I only used celery and green olives; and no basil.
• 2. Since I wanted it to be my lunch, I used three cereal bowls for molding, and there was about a cup left over in another container. So it makes plenty!
• 3. The cold shrimp helped it set up fast. I actually left it overnight in the refrigerator. Unmold on crisp lettuce and serve with mayo and whipped cream.

Steps:

• Fully dissolve gelatin in boiling water in a mixing bowl.
• Combine vegetable juice, worcestershire sauce, bay leaf, and cloves in a saucepan; bring to a boil, reduce heat to low, and simmer 10 minutes. Remove and discard the bay leaf and cloves.
• Stir onion and celery into vegetable juice.
• Pour vegetable juice mixture over dissolved gelatin; stir gently to blend.
• Refrigerate until set completely, about 1 hour.

Steps:

• Sprinkle gelatin over water in a saucer.
• Meanwhile, heat tomatoes, onion, green pepper, hot sauce, Worcestershire, and garlic powder.
• Add gelatin and stir.
• Remove from heat.
• Add Lemon juice and vinegar, salt and pepper to taste.
• Mix thoroughly and pour into a 6 cup ring mold.
• Refrigerate for several hours until thoroughly set, or put in freezer to speed up process.
• To serve, put bottom of pan in hot water, and run a knife along the ring to loosen.
• Combine may & lemon juice, combine with shrimp. Spoon salad in the center of the ring.
• Serve on a decorative plate with lettuce leaves.
• Enjoy!

Steps:

• 1. Dissolve jello in the boiling water. Cool to room temperature. In medium mixing bowl stir together tomato soup, tomato sauce and olives until well blended. Stir in cooled jello, then stir in green onions and shrimp.
• 2. Pour mixture into a 13 x 9 pan or for a special presentation use cocktail glasses rimmed with chopped parsley. Chill until set.
• 3. Enjoy this at YOUR Holiday Gathering!!!