Tomato aspic with shrimp

Yield: 10 Servings

Measure Ingredient
2 \N Env gelatin -- softened
1½ cup Cooked bay shrimp -- in 1/2
\N cup Cold wate
½ cup Fresh lemon juice
6 cups Mold
½ cup Celery -- finely chopped
\N \N Lettuce lined platter
3 cups Tomato/vegetable juice (V8)

1. Soften gelatin in cold water Add vegetable juice. Stir. 2. Pour into oiled mold. 3. Chill until partially set. Fold in shrimp and celery. 4.

Run a thin knife around edge of mold to loosen it. Unmold on platter and decorate with green olives, carrot peels or whatever. From Janet Mobley.

Recipe By :

From: Emory!hpclbis.Cup.Hp.Com!juliar@sdate: Thu, 17 Mar 94 16:11:22 -0800 File

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