TOMATO-SHRIMP ASPIC SALAD
Great for potlucks. Easily doubled. Canned shrimp, well drained, can be used. Cook time is refrigeration time.
Provided by Outta Here
Categories Potluck
Time 3h10m
Yield 8-10 serving(s)
Number Of Ingredients 12
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.
SHRIMP ASPIC SALAD
I serve this at parties all the time. I usually put a variety of crackers with it for people to eat.
Provided by Carolyn Parke
Categories Other Salads
Time 15m
Number Of Ingredients 11
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.
TOMATO ASPIC
A refreshing taste of vegetable juice with crisp chopped celery and onion. Lovely served as a side to my 'Ham Salad for Two,' or any other salad one wants. Makes a lovely colorful touch to a summer evening salad plate.
Provided by Barbara Zavadil
Categories Side Dish Vegetables Tomatoes
Time 1h20m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 41 calories, Carbohydrate 8.1 g, Fat 0.2 g, Fiber 1.4 g, Protein 2.6 g, Sodium 345.6 mg, Sugar 5.2 g
QUICK TOMATO ASPIC-WITH SHRIMP
At a church buffet luncheon,this was served by a friend, Jo-Ann, and I loved it. Every so often I would tell her how much I enjoyed it, and she'd reply: It's so EASY, and it disappears whenever I bring it to a potluck. She shared her recipe with me. I have recently made it, and I made three large portions to be served with...
Provided by Beth M.
Categories Salads
Time 30m
Number Of Ingredients 14
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.
SHRIMP, TOMATO AND FETA SALAD
Provided by Anne Burrell
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Coat a large saute pan with olive oil. Add 2 cloves garlic and a pinch crushed red pepper and bring to a high heat. When the garlic is golden brown and very aromatic, remove it from the pan and discard. Add the shrimp to the pan, sprinkle with salt and saute until the shrimp have turned pink and opaque, 3 to 4 minutes. Remove from the heat and cool. When the shrimp have cooled, cut them in half lengthwise and reserve.
- Toss together the tomatoes, feta, cucumbers and onions. Smash and finely chop the remaining 2 cloves garlic and add it to the veggies. Add the oregano and a pinch of crushed red pepper. Add in the shrimp and toss to combine. Dress the salad with the vinegar and olive oil and season with salt. Let sit for at least 30 minutes before eating.
- Mmmmmm...salad!
TOMATO ASPIC WITH SHRIMP SALAD
A cold tomato aspic, made in a ring mold. Very easy to make as well as inexpensive, this dish fits perfectly with any summer picnic or cookout. The shrimp can be substituted with crab meat, or tuna. Adapted from Lee Bailey's Soup Meals Cookbook, 1989.
Provided by NewEnglandCook
Categories Lunch/Snacks
Time 1h40m
Yield 6 , 6-8 serving(s)
Number Of Ingredients 15
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!
Nutrition Facts : Calories 112.4, Fat 6.8, SaturatedFat 1, Cholesterol 5.1, Sodium 935.2, Carbohydrate 11.9, Fiber 1.6, Sugar 5.2, Protein 2.9
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