Jellied Shrimp and Tomato Salad
|Canned tomatoes||2 1⁄2 Cup (40 tbs)|
|Celery stalk||1 , cut up|
|Cayenne pepper||1 Dash|
|Unflavored gelatin||1 Tablespoon (1 Envelope, Plain)|
|Cold water||1⁄4 Cup (4 tbs)|
|Vinegar/Lemon juice||1 Tablespoon|
|Minced onion||1 Tablespoon|
|Shrimp||1 Cup (16 tbs) (Canned / Cooked)|
Combine first four ingredients; boil 10 min.
Soak gelatin in cold water for 5 min.; add to hot mixture with vinegar; stir until dissolved.
Strain, add onion and shrimp from which black vein has been removed.
Pour into 6 small wet molds, and chill.
When firm, unmold on lettuce; garnish with mayonnaise.