Seafood Glace'
Submitted by sekhmet
A retro Southern appetizer of boiled shrimp suspended in seasoned consommé aspic with lemon, green onion, and a kick of hot sauce. Unmold onto crackers for a showstopping starter.
YIELD
2 servingsPREP
10 minCOOK
15 minREADY
8 hrsThis little gem is straight out of a Southern hostess playbook, and it deserves a comeback.
Boiled shrimp get nestled into small molds, then covered with a savory consommé mixture brightened with lemon juice, green onion, parsley, and a dash of Tabasco.
After a long chill in the fridge, they unmold into glistening, jewel-like bites that sit on crackers spread with a thin layer of mayonnaise.
It’s the kind of appetizer that stops a cocktail party in its tracks.
Chef’s Tips
- Grease the molds lightly so the aspic releases cleanly when you’re ready to unmold
- Heat the consommé until hot but never let it boil, or the gelatin won’t set properly
- Small muffin tins or egg holders work best for individual portions that look polished
- Plan ahead since this needs 6 to 8 hours of chilling time, making it a great make-ahead party appetizer
Ingredients
Directions
Pour gelatin in ½ cup cold water and stir.
Heat consomme’ until hot, but not boiling.
Add lemon juice, chopped green onion, parsley, tabasco, and the dissolved gelatin mixture to the consomme’ and stir.
Grease 3 egg holders or small muffin tins. Put seafood in the bottom of each holder or tin.
Pour the consomme mixture over the seafood, cover, and refrigerate 6 to 8 hours.
Unmold and serve on plain crackers thinly spread with mayonnaise and garnish each with a sprig of parsley.
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