Shrimp Aspic Madrilene

Name: Shrimp Aspic Madrilene
Ingredients: 3-1/2 cups Tomato Juice Or V-8 Juice; 1 cube Chicken Bouillon; 1/4 teaspoons Tarragon; 1/2 teaspoons Chopped Parsley; 1 teaspoon Sugar; 1/2 teaspoons Celery Seeds; 1 Tablespoon Worcestershire Sauce; 2 envelopes Unflavored Gelatin- 1 Oz Per Envelope; 1/2 cups Cold Water; 1-1/2 pound Shrimp, Cooked, Shelled And Deveined; 4 cans Crab Meat, Well Drained (6 Oz Cans); 4 stalks Celery, Chopped

12 ingredients

8 steps

Ingredients

3-1/2 cups Tomato Juice Or V-8 Juice
1 cube Chicken Bouillon
1/4 teaspoons Tarragon
1/2 teaspoons Chopped Parsley
1 teaspoon Sugar
1/2 teaspoons Celery Seeds
1 Tablespoon Worcestershire Sauce
2 envelopes Unflavored Gelatin- 1 Oz Per Envelope
1/2 cups Cold Water
1-1/2 pound Shrimp, Cooked, Shelled And Deveined
4 cans Crab Meat, Well Drained (6 Oz Cans)
4 stalks Celery, Chopped

Directions

1

Simmer the tomato juice (or V-8) with the chicken bouillon cube, tarragon, parsley, sugar, celery seed, and Worcestershire sauce for 20 minutes. Remove from heat.
2

Soften the unflavored gelatin in cold water and then add into the hot juice mixture to dissolve.
3

Chill the mixture until thick and syrupy- about 2 hours.
4

Once juice mixture is chilled, fold in shrimp and/or crab meat. If the shrimp are large, they can be cut into smaller pieces. Fold in chopped celery pieces.
5

Pour gelatin seafood mixture into a 6 cup ringmold or a brownie sized glass pan.
6

Chill until firm.
7

Serve on iceberg lettuce, with Remoulade Sauce.
8

Can be made early in the day, but is really best if made the day before serving, in order for it to set.