Best 9 Quick Tomato Aspic With Shrimp Recipes

TOMATO ASPIC WITH SHRIMP SALAD

Steps:

• Sprinkle gelatin over water in a saucer.
• Meanwhile, heat tomatoes, onion, green pepper, hot sauce, Worcestershire, and garlic powder.
• Add gelatin and stir.
• Remove from heat.
• Add Lemon juice and vinegar, salt and pepper to taste.
• Mix thoroughly and pour into a 6 cup ring mold.
• Refrigerate for several hours until thoroughly set, or put in freezer to speed up process.
• To serve, put bottom of pan in hot water, and run a knife along the ring to loosen.
• Combine may & lemon juice, combine with shrimp. Spoon salad in the center of the ring.
• Serve on a decorative plate with lettuce leaves.
• Enjoy!

TOMATO-SHRIMP ASPIC SALAD

Steps:

• In a large bowl, dissolve gelatin in boiling water. Add tomato sauce, vinegar, Worcestershire sauce, salt and pepper and mix well. Cover with plastic wrap and refrigerate until partially set partially set.
• When partially set, fold in celery, green onions and shrimp.
• Spray a decorative bowl lightly with nonstick spray. Fill with gelatin mixture, cover with plastic wrap and refrigerate until set.
• To serve, unmold on bed of lettuce and garnish with mayonnaise.
• Instead of using a mold, pour into lightly sprayed 8-inch square pan, cover and refrigerate until set, and cut into squares to serve.

QUICK SAUTEED SHRIMP IN TOMATO GARLIC SAUCE

Steps:

• In a large saute pan over medium heat, add the olive oil, scallions, garlic, a nice pinch of salt and a few grinds of black pepper. Cook until the greens of the scallions are wilted and darkened with the oil and the garlic is tender and slightly golden, about 4 minutes. Add the tomatoes, season with salt and cook while stirring until the tomatoes are softened, about 2 minutes. Add the clam juice and lemon juice, bring to a light simmer and stir. Taste, and if the tomatoes and lemon juice are too tart, add sugar and stir.
• Sprinkle the shrimp with salt and pepper and add to the pan. Cook on 1 side until the shrimp begins to turn opaque and curl slightly, 2 to 3 minutes. Then toss and cook until they just begin to turn pink on the other side, 1 to 2 more minutes. (Shrimp cooks fast and there's a thin line between done and overdone; the best rule is to remove the pan from the heat as they begin to reach the finish line. Continue tossing and the heat of the pan will continue to cook them until done.) Serve warm or chilled.

QUICK TOMATO ASPIC-WITH SHRIMP

Steps:

• 1. I made this with whole cooked shrimp, but next time I will cut each into about three pieces. I only used celery and green olives; and no basil.
• 2. Since I wanted it to be my lunch, I used three cereal bowls for molding, and there was about a cup left over in another container. So it makes plenty!
• 3. The cold shrimp helped it set up fast. I actually left it overnight in the refrigerator. Unmold on crisp lettuce and serve with mayo and whipped cream.

TOMATO ASPIC

Steps:

• Fully dissolve gelatin in boiling water in a mixing bowl.
• Combine vegetable juice, worcestershire sauce, bay leaf, and cloves in a saucepan; bring to a boil, reduce heat to low, and simmer 10 minutes. Remove and discard the bay leaf and cloves.
• Stir onion and celery into vegetable juice.
• Pour vegetable juice mixture over dissolved gelatin; stir gently to blend.
• Refrigerate until set completely, about 1 hour.

TOMATO ASPIC

Steps:

• Lightly grease eight to ten 8-ounce individual molds or custard cups.
• Place the tomatoes, onion, celery, bay leaves, garlic, and cloves in a large saucepan with 1/2 cup of the water and stir to mix. Bring to a low boil and simmer for about 30 minutes, stirring occasionally and skimming the rising foam as needed. Remove from the heat and strain, discarding the bay leaves and cloves, then pushing the pulp through a sieve to make 4 to 5 cups of juice. Add the lemon zest and juice, sugar, vinegar, basil, and salt and pepper to taste and stir to combine.
• Return the juice to the saucepan, bring to a boil, and reduce by about 2 cups, about 10 minutes. Reduce heat to a low boil. Fill a large bowl with ice water. Combine the gelatin with the remaining 1/4 cup water in a large bowl and stir to mix. Pour the hot juice over the gelatin mixture and stir until the gelatin dissolves. Remove the basil and place the pan of juice in the water bath to fully cool, stirring regularly for even coloring and texture.
• Divide the mixture evenly between the prepared molds, cover, and refrigerate for at least 4 hours or overnight, until the aspic sets up and is firm.
• To unmold the aspics, run a knife around the outside edge of the molds and set in a pan of warm water for 15 to 20 seconds to loosen. Invert onto a plate or platter and serve or refrigerate until ready to serve.

EASY SHRIMP AND TOMATOES

Steps:

• In a large nonstick skillet, heat 1 tablespoon oil over high heat; swirl to coat pan. Season shrimp with salt and ground pepper. Add half the shrimp to the pan; cook until opaque throughout, 3 to 4 minutes. Transfer to a plate; repeat with remaining 2 teaspoons oil and shrimp.
• Reduce heat to medium; add garlic and red-pepper flakes. Stir in tomatoes; cook until they begin to break down, 4 to 6 minutes. Season with salt.
• Return shrimp and any accumulated juices to pan. Add parsley and lemon juice; toss to coat. Serve over pasta, rice, or spinach, if desired.

SHRIMP ASPIC SALAD

Steps:

• 1. Dissolve the jello in the boiling tomato juice.
• 2. Add cold tomato juice, tobasco, worcestershire sauce and lemon juice.
• 3. Add the shrimp, celery, green pepper, avacado, and onion.
• 4. Place in 8X8 pan or can be poured into any mold...
• 5. Place in the refridgerator and cool until firm. Then serve.

SHRIMP IN ASPIC WITH SAUCE VIERGE

Steps:

• Soften gelatin in wine. Heat stock to boil; remove from heat and stir in gelatin to dissolve completely.
• Heat 3 cups clam juice to boiling; add shrimp; reduce heat and poach one minute. Cool shrimp in the liquid.
• Sprinkle each of eight 1/2-cup molds with 1 teaspoon chives. Arrange three shrimp in each mold over the chives. Fill molds with aspic and refrigerate several hours or overnight.
• To serve, unmold on cold plates and pass warm Sauce Vierge.