Tomato Aspic With Shrimp and Avocado
Aspics are a rather old-fashioned dish and thus perfect for a festive meal. This combination of ingredients is a family favorite. Sometimes we add in a ½ cup of chopped cucumber or a ½ cup of salsa. Here is the basic recipe and it’s quite satisfactory. There are several steps to this recipe, please read through first.
One 46 oz. can tomato juice (pour one cup into a large bowl and set aside)
1 cup tomato puree
½ cup chopped onion
2 celery stalks, chopped (use flavorful outer stalks)
1 large clove garlic, crushed
10 drops of tabasco sauce or to taste
1 teaspoon salt
In a large saucepan, slowly simmer the above ingredients for 30 minutes.
5 envelopes unflavored gelatin or 4 tablespoons
Combine gelatine with the 1 cup of tomato juice that’s been set aside. Place gelatin mixture in a bowl sufficiently large to later hold all the tomato juice mixture as it chills.
Strain tomato mixture into gelatin and stir until gelatin is dissolved. Chill until the consistency of a very thick syrup.
3 tablespoons lemon juice
½ cup sliced pimiento stuffed green olives
2 cups Oregon Bay shrimp, fresh preferable, if frozen thaw and drain
1 large avocado, cut into 1/2 inch dice
Add these above remaining ingredients to your cooled thickened tomato mixture
Rinse a 6-8 cup mold or bowl, shake out excess water. Pour in the aspic and refrigerate. After 20 minutes give a gentle stir so heavier ingredients don’t settle. Chill until set, 2-3 hours. If you have more mixture than your mold will hold pour it into a lidded plastic container to eat later.
To unmold, dip the bottom of mold in hot water. Carefully run a small knife along the edge, cover with the serving plate and with great confidence, invert onto your serving dish.