Tangy Shrimp Aspic Salad Food

TOMATO-SHRIMP ASPIC SALAD

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

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.

SHRIMP ASPIC

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.

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.

SPICY GRILLED SHRIMP SALAD

Steps:

• Peel and devein shrimp. Place in bowl with jalapeno, juice of 1/2 a lime and olive oil. Toss to coat and let sit for 15 minutes. In separate bowl combine cilantro, avocado, red pepper, and onion. Add juice of 1 lime, cayenne and salt. Toss to coat. Cook off shrimp on grill or on stove top in a skillet. Add shrimp to salad and toss to coat. Serve on bed of lettuce.

TANGY SHRIMP ASPIC SALAD

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.

SPICY SHRIMP AND AVOCADO SALAD

Steps:

• Dice the romaine into bite sized pieces, place in large salad bowl and set aside. In a medium non-stick pan heat the olive oil. Add the avocado and saute for 5 minutes. Remove the avocado with a slotted spoon and set aside in a bowl. Pour out all but 2 tablespoons of avocado oil into a small bowl, and reserve.
• Add the minced shallot to the skillet and return to medium heat. Cook, stirring until shallots begin to soften (about 30 seconds). Add the shrimp, salt and pepper and jalapenos or cayenne, if using, and saute until shrimp are cooked through (3-4 minutes).
• Remove from heat and spoon the shrimp into the bowl with the Avocado pieces. Add the chives and cilantro and fold together gently, just to combine the ingredients. With a rubber spatula, scrape any remaining oil in the skillet into the bowl with the reserved avocado oil. Whisk in the lime juice and salt and pepper to taste to make a dressing. Toss some of the dressing with the romaine until the lettuce is nicely coated, divide among serving plates. Top the lettuce with hot shrimp mixture, drizzle with additional dressing, garnish with cilantro and serve.

THAI SPICY SHRIMP SALAD (YAAM GOONG)

Steps:

• Put lettuce in salad bowls, and arrange shrimp on top.
• Place ginger, onion and chilies over shrimp.
• In a small bowl, mix lemongrass, garlic, sugar, fish sauce, lime juice, and black pepper.
• Pour over salads and garnish with green onion, cilantro, and mint leaves.
• Serve.

TANGY SHRIMP AND AVOCADO SALAD

Steps:

• Mix mayo, horseradish, lime juice, salt and pepper in a bowl.
• Stir in whole or coarsely chopped shrimp and chill for a 1/2 hour.
• Meanwhile chop the remaining ingredients.
• After shrimp mixture is chilled add remaining ingredients and mix well.
• Serve on a bed of Boston or Butter lettuce.

TANGY SHRIMP MACARONI SALAD

Steps:

• Cut up shrimp.
• Toss shrimp,cheese, onion, celery and onion with the macaroni.
• Blend remaining ingredients and toss with shrimp mixture.
• Chill before serving.

TANGY TARRAGON SHRIMP SALAD

Steps:

• In a medium stockpot over high heat, bring 4 qts. of abundantly salted water to a rolling boil. Add the shrimp and cook until just pink, about 3 minutes. Immediately transfer to a colander and run under cool water to stop the shrimp from cooking any further (only takes several seconds; shrimp should still be slightly warm when dressed). Shake colander to drain any excess water.
• In a small bowl, mix together mayo, sour cream, and tarragon. Set aside.
• In a medium mixing bowl, toss the warm shrimp with the lemon juice and vinegar. Stir in the celery and scallions. Add the mayo mixture, salt and pepper and toss to coat. Cover and refrigerate until ready to serve. Taste to correct seasoning.