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!
