Shrimp & Artichokes In Aspic
|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|
|Marinated artichoke hearts||6 Ounce (1 Jar)|
|Shrimp||1 Pound, cooked, shelled, deveined and coarsely chopped|
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.