Tomato Aspic With Shrimp & Avocado Recipe

• 3 tbsp. gelatin
• 6 c. cool water
• 1/2 pound shrimp, shelled & deveined
• 1 (6 ounce.) can tomato paste
• 2 1/2 tbsp. horseradish
• 1 tbsp. salt
• 1/4 teaspoon white pepper
• 1 med. avocado
• 1 teaspoon lemon juice

1. Float gelatin on 1 c. of cool water and allow it to absorb the water till it becomes translucent/soft (about 20 min).
2. Put the remaining water on to boil.
3. W hen it reaches a full rolling boil, add in the shrimp just long sufficient to cook them (approximately 3 min).
4. The shrimp should be pink, but not curled up tight.
5. Remove the shrimp and turn the water down to simmer.
6. Stir into it tomato paste, horseradish, salt and pepper, and the dissolved gelatin.
7. Remove the pan from heat.
8. Peel the avocado and slice it into a bowl with lemon juice, to coat it and prevent it from turning brown.
9. Lightly oil the mold, a bowl, pan, or possibly whatever you choose, and pour in a small amount of the aspic mix - sufficient to cover the bottom.
10. Arrange the shrimp and avocado slices in any pattern you like and chill the mold.
11. Also chill the remainder of the aspic mix.
12. When the molded aspic is set, and the remainder well cooled, very gently pour the rest of the aspic into the mold and return to the refrigerator.
13. To unmold, dip the bottom of the pan in warm water, run a small knife around the edge, cover the top with a plate and - with great confidence - invert on a serving dish.

gelatin, water, shrimp, tomato paste, horseradish, salt, white pepper, avocado, lemon juice

Taken from cookeatshare.com/recipes/tomato-aspic-with-shrimp-avocado-3306 (may not work)