|Louisiana Seafood Bible, The: Shrimp|
|by Glenda Horst|
There are two thousand species of shrimp in the world, and the majority of the United States population has only just discovered what is now consi...
1 - 10 of 48 for shrimp aspic
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Soften gelatin in ... softened gelatin and shrimp. Pour 2 ... top of chilled aspic. Chill until ... gelatin is dissolved. Add remaining ingredients; mix well.
Heat tomato soup ... some of the shrimp to slice in ... enough of the aspic over it to ... attractive, very rich, and a fine addition to any buffet supper.
Heat 2 cups ... pour over Jello. Add 1 3/4 cup cold juice, onion and lemon juice. Cool. Add celery, olives and shrimp. Put into large Pyrex dish and chill.
Combine shrimp and crab-boil mix; ... chill until firm. Unmold on Bibb lettuce, and garnish with reserved shrimp and lemon slices. Yield: 10 to 12 servings.
Heat 1 cup ... 1 can cleaned shrimp, 1 cup ... Chill in Pyrex loaf pan until set. Cut in squares and serve on lettuce. Top with a spoonful of salad dressing.
Mix lemon Jello, ... slightly thickened, add shrimp, finely diced ... have 4 layers with white on top. (Crab in mayonnaise makes a very special topping.)
Float gelatin on ... boil, add the shrimp just long enough ... amount of the aspic mixture - enough ... with great confidence - invert on a serving dish.
Mix together. Cool and add: 1 c. diced celery 1/2 c. diced bell pepper 2 tbsp. chopped onion Pour half of mixture in 9x13 inch pan until set. Spoon ...
Soak the gelatin ... one can of shrimp, which have ... refrigerator until firm. Unmold, or leave in dish, frost with mayonnaise and decorate with black olives.
Boil bay and ... small amount of lettuce and a square of aspic. Top with a dollop of sour cream or creme fraiche and a whole shrimp. Makes 10 to 12 servings.
Result Page: 1
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