Here’s a modern bloody mary aspic. It’s so out, it’s in again.
This photo looks old-fashioned, but this gelatin is completely contemporary. Serve it as a luncheon side or add shrimp and it’s a fancy first course.
Most definitely go with peppery watercress scattered all over the platter.
- 5 teaspoons unflavored gelatin
- 3 cups tomato juice
- 3 tablespoons fresh lemon juice
- 2 tablespoon prepared horseradish (optional)
- Few dashes hot pepper sauce
- 1 tablespoon Worcestershire sauce
- 1 to 2 teaspoons Old Bay seasoning
- Freshly ground pepper, to taste
- 1 cup finely chopped celery
- 1 cup finely chopped green or bell pepper
- 1 cup finely chopped peeled cucumber
- 2 pounds cooked, peeled and deveined large shrimp with tails left on (optional)
- Lemon wedges, watercress, lettuce, and cucumber slices
- Sprinkle the gelatin over ½ cup of the tomato juice in a large bowl.
- Heat the remaining tomato juice in a small saucepan until boiling. Pour the hot juice over the softened gelatin and stir until the gelatin is completely dissolved.
- Stir in the remaining ingredients, except the shrimp and garnishes.
- Pour into a six-cup mold or leave in the bowl and chill until set.
- To unmold the gelatin, place the bottom of the mold in warm water for about 30 seconds. Flip onto a platter and decorate with the garnishes and shrimp. Or, spoon the gelatin on individual serving plates or in stemmed glasses. Add shrimp and garnishes.
- If you’re not including horseradish in the recipe, consider serving horseradish mayo with the shrimp. Stir a spoonful or two of horseradish into a ½ cup of mayonnaise.