Quick Tomato Aspic
|Unflavored gelatin||1 Ounce (1 Envelope)|
|Tomato juice||425 Milliliter (1 3/4 Cup, Divided)|
|Freshly ground black pepper||1⁄8 Teaspoon|
|Lemon juice/Cider vinegar||15 Milliliter (1 Tablespoon)|
|Worcestershire sauce||1⁄2 Teaspoon|
|Canned shrimp||8 Ounce (2 Tins Of 113 Gram Each)|
|Green onions||3 , chopped|
|Chopped celery||125 Milliliter (1/2 Cup)|
Sprinkle the gelatin onto 1/2 c. (125 mL) of the tomato juice to soften.
Bring the other 1 1/4 c. (300 mL) of tomato juice to the boil and combine the softened gelatin.
Stir until thoroughly dissolved.
Add the next 5 ingredients to the mixture and mix well.
Chill until the consistency of unbeaten egg white.
Add the shrimp, onion and celery and fold together.
Pour into a fish shaped mold and chill for 24 hours.
Serve on a bed of lettuce.