You are here

Shrimp & Artichokes In Aspic

Salad.Carnival's picture
  Unflavored gelatin 3 Tablespoon (3 Envelopes)
  Vegetable juice cocktail 4 Cup (64 tbs)
  Lemon juice 2 Tablespoon
  Prepared horseradish 2 Tablespoon
  Grated onion 1 Tablespoon
  Seasoned salt 1 Teaspoon
  Liquid hot pepper seasoning 1⁄8 Teaspoon
  Pepper 1 Dash
  Marinated artichoke hearts 6 Ounce (1 Jar)
  Shrimp 1 Pound, cooked, shelled, deveined and coarsely chopped
  Lettuce leaves 4

Sprinkle gelatin over 1 cup of the vegetable juice cocktail in a small bowl; let stand for 5 minutes to soften.
Pour remaining 3 cups vegetable juice into a pan and bring to a boil; stir in gelatin mixture until completely dissolved.
Remove from heat and blend in lemon juice, horseradish, onion, salt, hot pepper seasoning, and pepper.
Drain artichokes, stirring marinade into gelatin mixture.
Chill gelatin mixture until thick and syrupy.
Blend shrimp and artichokes into gelatin mixture; spoon into a 6 1/2-cup ring mold.
Cover and chill until firm (at least 3 hours).
Unmold on a lettuce-lined serving plate and serve with sour cream to spoon over individual servings, if you wish.

Recipe Summary

Difficulty Level: 
Side Dish
Everyday, Healthy

Rate It

Your rating: None
Average: 4.3 (11 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1000 Calories from Fat 190

% Daily Value*

Total Fat 21 g32.6%

Saturated Fat 1.7 g8.4%

Trans Fat 0 g

Cholesterol 689.4 mg229.8%

Sodium 5570.4 mg232.1%

Total Carbohydrates 62 g20.8%

Dietary Fiber 15.7 g62.6%

Sugars 35.8 g

Protein 138 g275.8%

Vitamin A 376.3% Vitamin C 508.4%

Calcium 40.3% Iron 88.8%

*Based on a 2000 Calorie diet

Shrimp & Artichokes In Aspic Recipe