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Shrimp Pea Aspic

salad.queen's picture
Ingredients
  Unflavored gelatin 2 Tablespoon (2 Envelopes)
  Tomato juice 3 Cup (48 tbs), divided
  Cider vinegar 2 Teaspoon
  Sugar 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Basil 1⁄2 Teaspoon
  Monosodium glutamate 1⁄2 Teaspoon
  Whole cloves 2
  Bay leaf 1 , crumbled
  Hot sauce 1⁄4 Teaspoon
  Commercial sour cream 1 Cup (16 tbs)
  Minced celery 1⁄2 Cup (8 tbs)
  Cooked peeled deveined chopped shrimp 1 1⁄2 Cup (24 tbs)
  Frozen peas 10 Ounce, cooked, drained
  Shrimp 1 Tablespoon (For Garnish)
  Peas 1 Tablespoon (For Garnish)
Directions

Soften gelatin in 1/2 cup tomato juice.
Combine remaining tomato juice, vinegar, sugar, salt, basil, monosodium glutamate, cloves, and bay leaf; simmer for 5 minutes.
Remove cloves and bay leaf.
Stir in gelatin and cool; chill until slightly thickened.
Fold in hot sauce, sour cream, celery, shrimp, and peas.
Chill in 2 quart mold until salad is firm.
Garnish with additional shrimp and peas, if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Ingredient: 
Shrimp

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