Tomato Shrimp Aspic Salad
Bright, refreshing, and delightfully retro, this Tomato Shrimp Aspic Salad combines the briny sweetness of tender shrimp with the zesty tang of tomato juice, lemon, and a touch of heat from hot sauce. Perfectly set with unflavored gelatin, this chilled salad offers a unique texture and a striking presentation, whether molded in a classic shape or served in individual portions. Finely diced celery and green onions add crunch and vibrancy, while a hint of Worcestershire sauce imparts a savory twist. Ideal as a nostalgic appetizer or a centerpiece for a summer gathering, this savory aspic pairs beautifully with crisp mixed greens and a garnish of creamy mayonnaise. Simple to prepare yet visually stunning, it’s a standout dish that brings old-fashioned elegance to modern tables.
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Recipe Information
Ingredients
- 1 cup Shrimp (cooked, peeled, and deveined)
- 2 cups Tomato juice
- 2 packets Unflavored gelatin
- 0.25 cup Cold water
- 2 tablespoons Lemon juice
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Hot sauce
- 0.5 cup Celery (finely diced)
- 2 Green onions (chopped)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Mayonnaise (optional, for garnish)
- 2 cups Mixed greens (optional, for serving)
Instructions
Step 1: In a small bowl, pour the cold water and sprinkle the gelatin packets over it. Let it sit for about 5 minutes to bloom.
Step 2: In a small saucepan, heat 1 cup of tomato juice over medium heat until it just begins to simmer. Remove from the heat, then stir in the bloomed gelatin until fully dissolved.
Step 3: Transfer the mixture to a large mixing bowl and stir in the remaining 1 cup of tomato juice, lemon juice, Worcestershire sauce, hot sauce, salt, and pepper. Allow it to cool slightly (but not set).
Step 4: Add the cooked shrimp, diced celery, and chopped green onions to the tomato mixture. Stir well to combine.
Step 5: Lightly grease or spray a 4-cup gelatin mold or individual molds with nonstick spray. Pour the tomato-shrimp mixture evenly into the mold.
Step 6: Cover with plastic wrap and refrigerate for at least 4-6 hours, or until fully set.
Step 7: To serve, gently loosen the edges of the aspic with a knife and turn it out onto a serving platter. If needed, dip the mold in warm water for a few seconds to help release it.
Step 8: Garnish with a dollop of mayonnaise, fresh mixed greens, or additional shrimp if desired. Slice and serve chilled.
Nutrition Facts
Calories |
747 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.6 g | 30% | |
| Saturated Fat | 3.5 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 471 mg | 157% | |
| Sodium | 3811 mg | 166% | |
| Total Carbohydrate | 57.0 g | 21% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 22.4 g | ||
| Protein | 88.6 g | 177% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 748 mg | 58% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 4006 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
