Tomato-Shrimp Aspic Salad

15m
Prep Time
3h
Cook Time
3h 15m
Ready In


"This is an old recipe that used to turn up at all of the family potlucks, picnics, etc. back in the 1950's and 60's. I never liked it (still don't) but everyone seemed to enjoy it. Easily doubled. Canned shrimp, well drained, can be used. Cook time is refrigeration time."

Original is 9 servings

Nutritional

  • Serving Size: 1 (128 g)
  • Calories 36.4
  • Total Fat - 1.4 g
  • Saturated Fat - 0.8 g
  • Cholesterol - 4.1 mg
  • Sodium - 537.8 mg
  • Total Carbohydrate - 5.4 g
  • Dietary Fiber - 1 g
  • Sugars - 1.9 g
  • Protein - 1.3 g
  • Calcium - 18.4 mg
  • Iron - 0.6 mg
  • Vitamin C - 9.2 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

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.

Step 2

When partially set, fold in celery, green onions and shrimp.

Step 3

Spray a decorative mold lightly with nonstick spray. Fill with gelatin mixture, cover with plastic wrap and refrigerate until set.

Step 4

To serve, unmold on bed of lettuce and garnish with mayonnaise.

Step 5

Instead of using a mold, pour into lightly sprayed 8-inch square pan, cover and refrigerate until set, and cut into squares to serve.

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • When selecting shrimp, opt for fresh cooked shrimp for the best flavor.
  • If you are using canned shrimp, make sure it is well-drained before adding it to the mixture.

  • Substitute plain yogurt for mayonnaise for a healthier garnish. This substitution will provide a tangy flavor while reducing the amount of fat and calories in the dish.
  • Substitute cooked chicken for shrimp for a more budget-friendly option. This substitution will provide a similar texture to the dish while being a more cost-effective ingredient.

Citrus-Shrimp Aspic Salad Replace the lemon gelatin with orange gelatin and replace the tomato sauce with pineapple juice. Omit the Worcestershire sauce and replace the vinegar with lemon juice. Add 1/2 teaspoon of grated orange zest. Proceed with the recipe as directed.



Roasted Asparagus with Lemon and Parmesan - This simple side dish pairs perfectly with the Tomato-Shrimp Aspic Salad. The bright lemon and Parmesan flavors complement the shrimp and tomato flavors in the salad, while the roasted asparagus adds a nice crunchy texture.


Lemon Garlic Roasted Potatoes: Roasted potatoes are a classic accompaniment to many dishes, and this lemon garlic version is sure to be a hit. The potatoes are roasted with garlic, lemon juice, and olive oil, giving them a bright, flavorful finish that pairs nicely with the flavors of the Tomato-Shrimp Aspic Salad. The potatoes add a satisfying crunch and heartiness to the meal.




FAQ

Q: Can I use canned shrimp for this recipe?

A: Yes, you can use canned shrimp for this recipe. Just make sure to drain them well before adding them to the gelatin mixture.



Q: How long should I chill the gelatin mixture?

A: The gelatin mixture should be chilled for at least 4 hours before serving. It is best to chill it overnight for optimal results.

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Fun facts:

This recipe for Tomato-Shrimp Aspic Salad is believed to have originated in the 1950s, when gelatin salads were popular in the United States.

The famous actress Elizabeth Taylor was known to be a fan of aspic salads, and she often served them at her parties.