Shrimp Aspic Madrilene

• 3-1/2 cups Tomato Juice Or V-8 Juice
• 1 cube Chicken Bouillon
• 1/4 teaspoons Tarragon
• 1/2 teaspoons Chopped Parsley
• 1 teaspoon Sugar
• 1/2 teaspoons Celery Seeds
• 1 Tablespoon Worcestershire Sauce
• 2 envelopes Unflavored Gelatin- 1 Oz Per Envelope
• 1/2 cups Cold Water
• 1-1/2 pound Shrimp, Cooked, Shelled And Deveined
• 4 cans Crab Meat, Well Drained (6 Oz Cans)
• 4 stalks Celery, Chopped

1. Simmer the tomato juice (or V-8) with the chicken bouillon cube, tarragon, parsley, sugar, celery seed, and Worcestershire sauce for 20 minutes. Remove from heat.
2. Soften the unflavored gelatin in cold water and then add into the hot juice mixture to dissolve.
3. Chill the mixture until thick and syrupy- about 2 hours.
4. Once juice mixture is chilled, fold in shrimp and/or crab meat. If the shrimp are large, they can be cut into smaller pieces. Fold in chopped celery pieces.
5. Pour gelatin seafood mixture into a 6 cup ringmold or a brownie sized glass pan.
6. Chill until firm.
7. Serve on iceberg lettuce, with Remoulade Sauce.
8. Can be made early in the day, but is really best if made the day before serving, in order for it to set.

tomato juice, chicken bouillon, ubc, parsley, sugar, celery seeds, worcestershire sauce, water, shrimp, crab meat, stalks celery

Taken from tastykitchen.com/recipes/salads/shrimp-aspic-madrilene/ (may not work)