Seafood Aspic Recipes

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SHRIMP IN ASPIC WITH SAUCE VIERGE



Shrimp in Aspic With Sauce Vierge image

Provided by Marian Burros

Categories     appetizer

Time 15m

Yield 8 servings

Number Of Ingredients 7

1 1/2 envelopes unflavored gelatin
1/3 cup dry white wine
2 cups fish stock (or clam juice)
3 cups clam juice
24 medium shrimp, shelled and cleaned
2 2/3 tablespoons chopped chives
Sauce Vierge (see recipe)

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.

SEAFOOD ASPIC



Seafood Aspic image

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

1 (1/16 ounce) package lemon Jell-O gelatin
2 cups tomato juice, heated till hot
0.333 (1/4 ounce) package unflavored gelatin
2 tablespoons lemon juice
1 tablespoon vinegar
2 tablespoons Worcestershire sauce
1 teaspoon horseradish
1 cup celery, chopped
1 cup scallion, chopped
1/2 cup green bell pepper, chopped
1 cup crabmeat (may used canned)
1 cup baby shrimp (may use canned)
1 cup mayonnaise, for frosting (to your taste)

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



Tomato-Shrimp Aspic Salad image

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

1 (3 1/2 ounce) package lemon gelatin (Jell-o regular or sugar free)
1 1/2 cups boiling water
1 (8 ounce) can tomato sauce
1 1/2 teaspoons vinegar (white or cider)
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1 dash pepper
1/2 cup celery, chopped
2 green onions, sliced
1 cup baby shrimp, fresh (cooked)
lettuce, for serving
mayonnaise, for garnish

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.

TOMATO ASPIC



Tomato Aspic image

A refreshing taste of vegetable juice with crisp chopped celery and onion. Lovely served as a side to my 'Ham Salad for Two,' or any other salad one wants. Makes a lovely colorful touch to a summer evening salad plate.

Provided by Barbara Zavadil

Categories     Side Dish     Vegetables     Tomatoes

Time 1h20m

Yield 4

Number Of Ingredients 8

1 (.25 ounce) envelope unflavored gelatin
¼ cup boiling water
2 cups vegetable juice (such as V-8®)
1 dash Worcestershire sauce, or to taste
1 bay leaf
2 cloves
½ cup chopped onion
½ cup chopped celery

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.

Nutrition Facts : Calories 41 calories, Carbohydrate 8.1 g, Fat 0.2 g, Fiber 1.4 g, Protein 2.6 g, Sodium 345.6 mg, Sugar 5.2 g

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