Avocado-Shrimp Aspic
Yield
1 servingsPrep
30 minCook
?Ready
30 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
gelatin, unflavored
|
*
|
| 2 | tablespoons |
water
cold |
|
| 1 | cup |
water
boiling |
|
| 1 | cup |
avocados
sieved |
*
|
| 1 ½ | tablespoons |
lemon juice
|
|
| ¾ | teaspoon |
salt
|
|
| 1-2 | teaspoon |
worcestershire sauce
|
|
| 1 | dash |
red hot pepper sauce
|
*
|
| 1 | each |
pimentos
minced |
*
|
| 1 ½ | cups |
shrimp
cooked and shelled |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
gelatin, unflavored
|
*
|
| 3E+1 | ml |
water
cold |
|
| 237 | ml |
water
boiling |
|
| 237 | ml |
avocados
sieved |
*
|
| 23 | ml |
lemon juice
|
|
| 3.8 | ml |
salt
|
|
|
worcestershire sauce
|
|
||
| 1 | dash |
red hot pepper sauce
|
*
|
| 1 | each |
pimentos
minced |
*
|
| 355 | ml |
shrimp
cooked and shelled |
*
|
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.
