Tomato Aspic with Shrimp Mayonnaise

Name: Tomato Aspic with Shrimp Mayonnaise
Yield: Serves 6
Cuisine: American
Ingredients: ½ teaspoon salt; 1 to 2 teaspoons grated onion; 1 celery rib, minced; 2 cups tomato juice, or 1 16-ounce can crushed tomatoes, pureed; 2 cups tomato juice, or 1 16-ounce can crushed tomatoes, pureed; 1 tablespoon (1 envelope) unflavored gelatin; ¼ cup boiling water; 1½ tablespoons sherry vinegar; ⅛ teaspoon cayenne; ½ teaspoon dry mustard, or 1 teaspoon prepared; Lettuce leaves for garnish; 1 cup peanut oil; 1 egg; Several cooked shrimp, peeled; 1 tablespoon fresh lemon juice

Preparation info

Serves
6

Difficulty
Easy

Appears in

Hoppin' John's Charleston, Beaufort & Savannah

By John Martin Taylor

Published 1997

About

Tomato aspic is a harbinger of spring, a favored starter course throughout the South. Shrimp are often added to the aspic, but here it is served with a dollop of homemade mayonnaise flavored with a few cooked shrimp.

Ingredients

For the aspic

¼ cup boiling water
1 tablespoon (1 envelope) unflavored gelatin

Americas
United States
Lunch
Spring
South Carolina

Method

To make the aspic, pour the boiling water over the gelatin in a mixing bowl and stir well so that all of the gelatin dissolves. Add the remaining ingredients except the lettuce and mix well. Rinse six ½-cup ramekins in cold water and fill them with the aspic. Refrigerate to set and chili. To unmold, dip in hot water for a few seconds and invert onto a bed of lettuce.

To make the mayonna