Avocado-Shrimp Aspic
Submitted by rw0914
Retro avocado-shrimp aspic sets sieved avocado and plump shrimp in a savory gelatin mold with pimiento, Worcestershire, and a dash of hot sauce. Unmold onto lettuce for a stunning vintage appetizer.
YIELD
1 servingsPREP
30 minCOOK
20 minREADY
30 minStraight out of the golden age of entertaining, this avocado-shrimp aspic is a conversation starter that actually tastes as good as it looks.
Silky sieved avocado gets suspended in a savory gelatin base spiked with lemon juice, Worcestershire sauce, and a hit of hot pepper sauce.
Plump cooked shrimp and minced pimiento add color and substance throughout.
Once chilled and set, the whole thing unmolds onto a bed of crisp lettuce for a presentation that’s pure retro glamour.
Kitchen Tips
- Wet the inside of the mold with cold water before filling. This creates a thin layer that helps the aspic release cleanly.
- Wait until the gelatin just starts to thicken before folding in the shrimp so they stay evenly distributed instead of sinking to the bottom.
- To unmold, dip the outside of the mold briefly in warm water, then invert onto your serving plate with a confident flip.
Ingredients
Directions
Soften gelatin in cold water, add boiling water and stir to dissolve. Add avocado, seasonings and pimiento. Chill until mixture begins to thicken, then add shrimps. Turn into cold wet mold, chill until firm, and unmold on lettuce.
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