SHRIMP ASPIC
An elegant aspic is something no well-dressed buffet would be without. This recipe is easily made the day before an event. From the Western chapter of the United States Regional Cookbook, Culinary Institute of Chicago, 1947. Chilling time not included in preparation time.
Provided by Molly53
Categories Onions
Time 20m
Yield 6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 147, Fat 11.5, SaturatedFat 2, Cholesterol 78.1, Sodium 244.9, Carbohydrate 8.3, Fiber 0.2, Sugar 2.5, Protein 3.5
ROASTED SHRIMP COCKTAIL
Steps:
- Preheat the oven to 400 degrees F.
- Peel and devein the shrimp, leaving the tails on. Place them on a sheet pan with the olive oil, salt, and pepper and spread them in 1 layer. Roast for 8 to10 minutes, just until pink and firm and cooked through. Set aside to cool.
- For the sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Serve as a dip with the shrimp.
MEXICAN SHRIMP COCKTAIL
I first tried something similar to this in San Antonio and could never find a recipe that really recaptured what I had there. I experimented and finally came up with this. Anyone who has tried it has begged for the recipe. Try it with tortilla chips!
Provided by Sarah Z
Categories Appetizers and Snacks Seafood Shrimp
Time 3h15m
Yield 6
Number Of Ingredients 11
Steps:
- Place the shrimp in a large bowl. Stir garlic, red onion, and cilantro. Mix in tomato and clam juice cocktail, ketchup, lime juice, hot pepper sauce, and horseradish. Season with salt. Gently stir in avocado. Cover, and refrigerate 2 to 3 hours. Serve in one large bowl or ladle into individual bowls.
Nutrition Facts : Calories 257.8 calories, Carbohydrate 15.8 g, Cholesterol 295.1 mg, Fat 6.7 g, Fiber 3.2 g, Protein 33.3 g, SaturatedFat 1.2 g, Sodium 710.6 mg, Sugar 6.1 g
SHRIMP IN ASPIC WITH SAUCE VIERGE
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.
'SHRIMP COCKTAIL ASPIC'
I have enjoyed this recipe at every Holiday meal for the past 25 years. My Mother-in-Law used to make it and now that she is gone I carry on the tradition. I took her recipe and added the chopped green onion to it. This dish tastes like a delicious shrimp cocktail...the lemon jello really perks up the flavors in this dish. When we sit down with Family, the first thing someone asks is "Where is the Aspic?". Most people have not heard of this dish, one bite and it will be part of your Holiday Tradition!! The BEST part is how easy it is to prepare!! ENJOY ; )
Provided by Laurie Figone @BartsMom
Categories Other Side Dishes
Number Of Ingredients 7
Steps:
- 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.
- Pour mixture into a 13 x 9 pan or for a special presentation use cocktail glasses rimmed with chopped parsley. Chill until set.
- Enjoy this at YOUR Holiday Gathering!!!
TANGY SHRIMP ASPIC SALAD
My mother served this at many Christmas dinners and it was a great tangy salad to serve with any meat.
Provided by Linda Thomas
Categories Healthy
Time 5h10m
Yield 6-7 serving(s)
Number Of Ingredients 6
Steps:
- Mix jello and boiling water; stir well for 2 minutes.
- Add the cold water to jello mix. Mix well.
- Add celery, chili sauce and shrimp. Stir well.
- Put into (5 cup) jello mold or bowl and cover with saran wrap.
- Chill well for 4-5 hours until set or overnight.
- To serve:.
- Dip mold bottom in hot water for 15- 20 seconds and unmold on platter of lettuce leaves.
Nutrition Facts : Calories 210.6, Fat 2.6, SaturatedFat 1, Cholesterol 77.7, Sodium 593.2, Carbohydrate 34.5, Fiber 1.8, Sugar 25.7, Protein 12.7
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
SEAFOOD ASPIC
This has always been my favorite salad. It's kind of like eating seafood cocktail, but better with the creaminess of mayonnaise. I usually use canned seafood for this, well drained, but it's great with fresh if you have it. Great in the summer. Try it! Passive cook time is chill time.
Provided by Chef PotPie
Categories Crab
Time P10DT30m
Yield 12 serving(s)
Number Of Ingredients 13
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!
Nutrition Facts : Calories 92.2, Fat 6.6, SaturatedFat 1, Cholesterol 5.1, Sodium 286.3, Carbohydrate 8.4, Fiber 0.6, Sugar 3.6, Protein 0.9
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 COCKTAIL EXOTIQUE
Steps:
- Make shrimp
- With a sharp knife cut a slice from top and bottom of each orange, exposing flesh, and arrange with a cut side down on a cutting board. Cutting from top to bottom, remove peel and pith. Working over a bowl, cut orange sections free from membranes, letting sections drop into bowl, and squeeze in excess juice from membranes.
- Into a large saucepan of boiling salted water plunge shrimp and poach at a bare simmer just until firm, 1 to 2 minutes. Drain shrimp in a colander and transfer to a large bowl. While shrimp are still warm add oil, garlic, and 1 tablespoon juice from orange sections, stirring to coat shrimp. Let shrimp cool to room temperature.
- Make sauce:
- In a small bowl whisk together sauce ingredients until smooth. Sauce may be made 1 day ahead and chilled, covered.
- Quarter avocados lengthwise, removing pit and peel, and cut into 1/2-inch dice. Transfer orange sections with a slotted spoon to shrimp mixture and add hearts of palm and avocado, folding ingredients together gently.
- Divide salad among 4 plates, mounding it, and spoon sauce over salad.
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