Avocado-shrimp aspic

Yield: 1 servings

Measure Ingredient
1 tablespoon Gelatin
2 tablespoons Cold water
1 cup Boiling water
1 cup Sieved avocado
1½ tablespoon Lemon juice
¾ teaspoon Salt
1 \N Or 2 teaspoon Worcestershire sauce
\N dash Tabasco
1 \N Pimiento, minced
1½ cup Shrimp, cooked and shelled

Soften gelatin in cold water, add boiling water and stir to dissolve.

Add avocado, seasonings and pimiento. Chill until mixture begins to thicken, then add shrimps. Turn into cold wet mold, chill until firm, and unmold on lettuce.

From "Watkins Salad Book" by Elaine Allen, The J.R. Watkins Company, 1946.

Posted by Stephen Ceideberg; May 6 1993.

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