Shrimp tomato aspic
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Cold water |
| 4 | Envelopes Knox gelatin | |
| 4½ | cup | Tomato juice; heated |
| 3 | tablespoons | Lemon juice |
| 1½ | teaspoon | Salt (up to) |
| 10 | drops | Tabasco |
| 3 | tablespoons | Horseradish |
| ½ | cup | Diced green onions |
| 1½ | cup | Chopped celery |
| 2 | cups | Diced shrimp; -or- |
| 2 | cans | (4.5-oz) small shrimp |
| 1 | Jar (2-oz) stuffed green olives; drained and sliced | |
| 1 | can | (14-oz) artichoke hearts; drained and quartered |
Directions
Pour cold water in a large mixing bowl. Sprinkle gelatin on top. Add heated tomato juice and stir until thoroughly dissolved. Add seasonings and put aside to cool in refrigerator. When mixture begins to congeal, add remaining ingredients. Pour into large decorative mold or individual molds that have been sprayed with Pam. Chill until set. Serve with homemade mayonnaise. Yield: 12 servings. JIM WILSON
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .