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Tomato Aspic Marinara

Yields1 Serving

 2 envelopes unflavored gelatin
 1 cup cold water
 2 cups tomato juice
 1 tbsp finely chopped parsley
 1 tbsp chopped onion
 ½ tsp oregano
 2 tsp grated Parmesan cheese
 ¾ tsp salt
 ½ tsp prepared horseradish
 ½ tsp Worcestershire sauce
 2 dashes Tabasco
 12 oz frozen shrimp or king crab
 2 hard-boiled eggs

In a saucepan, combine gelatin and water; let stand 5 minutes. Put over low heat, stirring constantly, until gelatin is dissolved. Remove from heat and stir in tomato juice, parsley, onion, oregano, Parmesan cheese, salt, horseradish, Worcestershire sauce, and Tabasco. Refrigerate until the consistency of unbeaten egg white (about 1 hour). Cook shrimp, according to package directions, or thaw crab and drain well. When gelatin is ready, fold in shrimp or crab. Turn into a lightly oiled 1-quart mold. Chill until firm. Unmold on salad greens and garnish with sieved hard-boiled eggs and additional chunks of shrimp or crab.
Yield: Serves 6