Bloody Mary Tomato Aspic

 

Sometimes new recipes come from happy coincidences.  Our Super Bowl menu was going to be 1950’s cocktail party recipes.  Tomato aspic was on the list.  But I was going to do the tomato aspic/avocado mousse that I’ve made for several parties.  The pantry wasn’t cooperating.  I found huge bottles of V8 but nothing the size I wanted.  But there was a quart of Clamato.  As I carried it into the kitchen my mind went to Bloody Marys.  Hmmm, what if I made my regular tomato aspic recipe and kicked it up with Bloody Mary seasonings?  And, instead of the avocado mousse I’d do a shrimp and crab salad.  A plan was born. 

What did we think?  Well, other than the ummmmmm’s it was pretty quiet.  Then, everyone went back for seconds.  I think this one was a touchdown!

 

Bloody Mary Tomato Aspic

Ingredients

4 c Clamato

2 packets gelatin

1 ½ T Lemon juice

½ T Red wine vinegar

1 T Worcestershire sauce

1 t Sugar

½ t Garlic powder

½ t Celery salt

½ t Lawry’s seasoned salt

½ t Onion powder

 

Seafood Salad

Ingredients

1 lb 20-25 shrimp, chopped

8  Oz lump crabmeat

½ Orange bell pepper, chopped

½ Red onion, chopped

½ Jalapeno, minced

3 Celery ribs, chopped

½ Cucumber, peeled, seeded and chopped

12 Cherry tomatoes, chopped

3 T Extra virgin olive oil

3 T lime juice

¼ c Cilantro, minced

 

Directions: 

Pour some of the clamato in a small bowl.  Sprinkle the gelatin on top of it to allow it to soften.  Put the rest of the aspic ingredients in a saucepan and heat gently.  Add the gelatin mix and stir until the gelatin dissolves.  Pour into a mold and chill overnight.

Just before serving, mix all of the salad ingredients.  Unmold the aspic onto a plate and spoon the seafood salad around it. 

Thanks to Taste of Home for the Seafood Salad recipe!