Shrimp In Aspic Recipe
- 2 Packages lemon Jello
- 3 1/2 c. tomato juice, heated
- 1/4 c. vinegar or possibly lemon juice
- 3 cans shrimp (cut if lg.)
- 1 c. celery, diced finely
- 1/4 c. green pepper, diced fine
- 2 tbsp. minced onion
- 2 minced hard-boiled Large eggs
- Salt & pepper to taste
- 2 Packages (3 ounce. each) cream cheese
- 1/2 pt. heavy cream
- 1 c. finely minced nuts
- Mix lemon Jello, tomato juice and vinegar or possibly lemon juice.
- Cold and when slightly thickened, add in shrimp, finely diced celery, finely diced green pepper, minced onion, hard-boiled Large eggs and salt and pepper to taste.
- When mix has been chilled till very thick, but not set, layer with following filling between 2 (3 oz) pkgs.
- of cream cheese, heavy cream and finely minced nuts.
- Whip cheese, adding cream gradually.
- Mix in nuts.
- If using large flat mold, pour in half of Jello mix, refrigeratetill set.
- Spread cheese on top and cover with remaining Jello.
- Refrigerateagain and serve out in squares.
- If molding a loaf, cheese may be divided so as to have 4 layers with white on top.
- (Crab in mayonnaise makes a very special topping.)
lemon jello, tomato juice, vinegar, shrimp, celery, green pepper, onion, eggs, salt, cream cheese, heavy cream, nuts
Taken from cookeatshare.com/recipes/shrimp-in-aspic-52055 (may not work)