Tangy Shrimp Aspic Salad Recipes

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.

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.

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 SHRIMP AND CHICKPEA SALAD

Steps:

• In a large serving bowl, combine the lemon zest and juice, lime zest and mustard. Whisk in 3 tablespoons olive oil until smooth; season with salt and pepper. Add the chickpeas, onion, chile and most of the parsley (reserving some for garnish), and toss to coat with the dressing. Season with salt and pepper; set aside.
• Heat the remaining 2 tablespoons olive oil in a 12-inch skillet over medium-high until shimmering. Add the garlic and red-pepper flakes, and cook, stirring constantly, until fragrant, about 30 seconds, pulling the pan from the heat briefly if it seems like the garlic is burning.
• Add the shrimp to the pan, season with salt and pepper and stir to coat with the garlic and oil. Cook until the shrimp are pink all over with a golden crust in parts, stirring and flipping the shrimp halfway through, about 4 to 6 minutes total. Turn off the heat, then squeeze the lime juice over the shrimp in the pan, stirring to combine and scraping up anything on the bottom of the pan to coat the shrimp.
• Serve the shrimp on top of the salad. Garnish with the remaining parsley and 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.

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.

TOMATO ASPIC

Steps:

• Fully dissolve gelatin in boiling water in a mixing bowl.
• Combine vegetable juice, worcestershire sauce, bay leaf, and cloves in a saucepan; bring to a boil, reduce heat to low, and simmer 10 minutes. Remove and discard the bay leaf and cloves.
• Stir onion and celery into vegetable juice.
• Pour vegetable juice mixture over dissolved gelatin; stir gently to blend.
• Refrigerate until set completely, about 1 hour.