Afton Atwood Nelson’s Shrimp Aspic
I’ve got a favorite family recipe. And when I say “favorite,” I mean it’s not Thanksgiving for about half the family if we don’t have it, and Thanksgiving is ruined for the other half if we do. It’s called Shrimp Aspic.
1 small box of lemon Jell-o
a scant 2 cups of tomato juice
1/8 cup vinegar
Boil tomato juice and vinegar and stir in Jell-o until dissolved.
1/8 tsp cloves
1/4 tsp paprika
1/4 tsp salt
1/2 TB finely chopped onion
scant 1/2 cup finely chopped celery
precooked salad shrimp (Mom says just add an amount that looks right. I said, “half a pound?” She said, “sure!”)
1/2 can chopped olives
Let the whole mess gel partially, then stir to evenly distribute the chunks and pour into little molds and finish setting. Serve on lettuce leaf and wait for reactions.