Shrimp Aspic Salad Recipes

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SHRIMP ASPIC SALAD



Shrimp Aspic Salad image

I serve this at parties all the time. I usually put a variety of crackers with it for people to eat.

Provided by Carolyn Parke

Categories     Other Salads

Time 15m

Number Of Ingredients 11

1 small lemon jello (3 oz. size)
1 c tomato juice, boiling
1 c tomato juice, cold
1/4 tsp tabasco sauce
1 can(s) shrimp, drained
2 Tbsp lemon juice concentrate
1/2 c celery, chopped fine
1/2 c green pepper, chopped
4 small green onions, chopped
1 small avacado, diced
1 tsp worcestershire sauce

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.

QUICK TOMATO ASPIC-WITH SHRIMP



Quick Tomato Aspic-with Shrimp image

At a church buffet luncheon,this was served by a friend, Jo-Ann, and I loved it. Every so often I would tell her how much I enjoyed it, and she'd reply: It's so EASY, and it disappears whenever I bring it to a potluck. She shared her recipe with me. I have recently made it, and I made three large portions to be served with...

Provided by Beth M.

Categories     Salads

Time 30m

Number Of Ingredients 14

1/2 c v-8 juice or tomato juice
2 Tbsp plain gelatin; i used 2 envelopes plain
SOAK GELATIN IN COLD JUICE.
3 1/2 c v-8 juice, heated; or tomato juice, hot
1 tsp approx./or 2 sqeezes,fresh lemon juice/optional
1 pinch basil/optional
1 or 2 c chopped veggies; celery,carrots,peppers,olives
1 c cooked shrimp, peeled
DISSOLVE GELATIN MIX IN HOT JUICE. IF DESIRED ADD LEMON JUICE & BASIL
ADD CHOPPED VEGGIES AND SHRIMP.
I USED 24 SHRIMP,COOKED AT THE FISH MARKET AND CHILLED,EASY!
MIX WHIPPED CREAM AND MAYONNAISE TO MAKE A SAUCE.
1/4 c mayonaise
1/2 c heavy cream, whipped

Steps:

  • 1. I made this with whole cooked shrimp, but next time I will cut each into about three pieces. I only used celery and green olives; and no basil.
  • 2. Since I wanted it to be my lunch, I used three cereal bowls for molding, and there was about a cup left over in another container. So it makes plenty!
  • 3. The cold shrimp helped it set up fast. I actually left it overnight in the refrigerator. Unmold on crisp lettuce and serve with mayo and whipped cream.

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

SHRIMP ASPIC



Shrimp Aspic image

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

1 tablespoon plain gelatin
4 tablespoons cold water
1 lemon, juice of
3/4 cup mayonnaise (use a good quality, such as Hellmans)
1 1/2 cups cooked shrimp, shelled
12 stuffed olives, sliced
3/4 cup celery, finely diced
salt, to taste
1 canned pimiento, minced
1 1/2 teaspoons onions, finely minced
2 eggs, hard cooked, peeled and chopped

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

TOMATO ASPIC WITH SHRIMP SALAD



Tomato Aspic With Shrimp Salad image

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

1.5 (1/4 ounce) envelopes unflavored gelatin
1/2 cup cold water
3 1/2 cups crushed canned tomatoes, of best quality coarsely chopped or 3 1/2 cups tomatoes, pulp coarsely chopped
3 tablespoons grated onions
3 tablespoons grated green bell peppers
1 teaspoon Worcestershire sauce
2 dashes hot sauce (to taste)
1/2 teaspoon garlic powder
2 tablespoons fresh lemon juice
splash red wine vinegar
1/4 teaspoon black pepper
1 1/2 teaspoons salt
3 cups small baby shrimp
1/2 cup mayonnaise
1 tablespoon lemon juice

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

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.

TANGY SHRIMP ASPIC SALAD



Tangy Shrimp Aspic Salad image

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

1 (6 ounce) lemon Jell-O gelatin
1 cup boiling water, in bowl (use microwave)
3/4 cup cold water
1 (12 ounce) bottle Heinz Chili Sauce
1 cup diced celery
2 (4 ounce) cans baby shrimp

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

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.

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