TOMATO ASPIC & SHRIMP SALAD

For the aspic,

- Crisco for greasing the mold

- 1 (46-ounce) bottle tomato juice (Clamato juice also works nicely)

- 10 whole cloves

- 1/2 cup brown sugar

- 1 small white onion, cut into chunks

- 1 celery stalk, cut into chunks

- 3 1/2 tablespoons powdered gelatine (3 1/2 envelopes)

- 1/2 cup cold water

- 1 cup boiling water

- Juice of 1/2 lemon

For the salad,

- 2 pounds cooked bay shrimp or larger shrimp, cut into pieces

- 8 celery stalks, thinly sliced

- 12 scallions, white and light green part only, thinly sliced

- 2/3 cup mayonnaise

- 1/2 cup sweet pickle relish

- 2 tablespoons grainy dijon mustard

- Kosher salt and freshly ground black pepper

- Freshly squeezed lemon juice

- Bibb lettuce leaves and fresh parsley or celery leaves for garnish

Preparation:

For the aspic Lightly grease a 6 1/2-cup ring mold or gelatin mold with crisco. 

Combine the tomato juice, cloves, brown sugar, onion, and celery in a large saucepan. Place over high heat and bring to a boil; reduce the heat to low, simmer for 15 minutes, stirring to dissolve the sugar, then strain. 

Sprinkle the gelatin over the surface of the cold water and let sit for 1 minute. Slowly whisk in the boiling water to dissolve the gelatin, add lemon juice, then continue whisking for 1 minute. Pour the gelatin into the hot tomato juice mixture and stir well to combine. Pour the mixture into the prepared mold and transfer to the refrigerator to chill until set, 4 to 6 or overnight. 

Carefully loosen the gelatin from the sides of the mold with the tip of a moistened knife. Unmold by carefully dipping the mold into warm but not hot water to just beneath the surface of the gelatin for 5 to 10 seconds. Tap a mold a few times to release the suction, then invert it onto a serving dish, gently shaking to help release the aspic from the mold without breaking it. 

For the salad In a large bowl, mix the shrimp, celery, and scallions. Add the mayonnaise, pickle relish, and mustard, season with salt, pepper, and lemon juice, and stir well to combine. Place in the refrigerator and chill until ready to serve. Line the center of the molded aspic with lettuce leaves and spoon in the shrimp salad to serve. Garnish with fresh celery and parsley leaves. 

Enjoy your cooking with your loved one

Sumber Buku: Garden & gun llc, The southerner's cookbook, 2015