TOMATO ASPIC with SHRIMP SALAD

 Tomato Aspic Recipe

Once upon a time, tomatoaspics were the brilliant red centerpieces of luncheon buffets. They were peppered with pimiento-stuffedolives or crisp bits of celery, chilled in ring-shaped molds, turned out onto lettuce-lined trays, and filled with the hostess's signature blend of chicken or shrimp salad.

Hands-On:

30 mins

Total:

6 hrs 35 mins

Yield:

8-10 servings

Ingredients

Ingredient Checklist

• 2 tablespoons unflavored gelatin 
• 1/4 cup cold water 
• 1/4 cup boiling water 
• 4 cups tomato juice 
• 1 tablespoon onion, minced 
• 1 teaspoon sugar 
• 1 teaspoon table salt 
• 1 teaspoon seasoned salt 
• 1 teaspoon Worcestershire sauce 
• 1/2 teaspoon celery seeds 
• 2 bay leaves 
• 2 whole cloves 
• 2 tablespoons fresh lemon juice 
• Fresh parsley, for garnish 

Directions

Instructions Checklist

• Step 1 
  Sprinkle the gelatin over the cold water in a bowl; let stand 5 minutes. Whisk in the boiling water until the gelatin is dissolved.
  
  
• Step 2 
  Stir together the tomato juice and next 8 ingredients in a large saucepan; bring to a boil over medium-high. Reduce heat, and simmer, stirring occasionally, 15 minutes. Pour through a wire-mesh strainer into a bowl; stir in the lemon juice and gelatin.
  
  
• Step 3 
  Pour into a 10-inch ring mold coated with cooking spray or 6 individual molds; chill 6 hours or until set.
• Shrimp Salad

Shrimp and Bacon Salad Sliders Recipe

Creamy, celery-flecked shrimp saladhas been served at luncheons throughout the South for years, and while we’re fans of the traditional version, we are pretty into this fresh new take as well. The addition of chopped basil, fresh lemon juice, fresh orange zest, fresh orange juice, and Old Bay make the mayonnaise dressing sing. And a little crispy, chopped bacon adds a nice bit of crunch, plus a hint of smokiness. You could serve this shrimp salad as-is over a bed of lettuce, but it’s even more delicious spooned onto toasted slider buns and topped with thinly sliced tomatoes and a few basil leaves. The presentation is as good as the taste. The shrimp salad can be made up to one day ahead. Make sure to let it come to room temperature before serving. Can’t eat shrimp? Substitute cooked lobster or scallops instead. Can’t find slider buns? You can cut three hot dog buns (potato rolls are best) in half cross-wise to make six slider-sized buns. This recipe is perfect for the summer seasonwhen the seafood is fresh and it is on everyone’s mind. Pull out this recipe for your next brunch. You may even want to save a few for a snack later in the day.

Active:

20 mins

Total:

20 mins

Yield:

Serves 6

Alison Miksch; Prop Styling: Buffy Hargett Miller; Food Styling: Torie Cox

Ingredients

Ingredient Checklist

• 1/3 cup mayonnaise 
• 1 tablespoon chopped fresh basil 
• 1 1/2 teaspoons fresh lemon juice (from 1 lemon) 
• 1/2 teaspoon orange zest plus 1 1/2 tsp. fresh juice (from 1 orange) 
• 3/4 teaspoon Old Bay seasoning 
• 3/4 pound chilled cooked shrimp, peeled and cut into 1/2-inch pieces 
• 6 bacon slices, cooked crisp and diced 
• 1/4 teaspoon kosher salt 
• 1/4 teaspoon black pepper 
• 6 slider buns 
• 1 1/2 tablespoons salted butter, at room temperature 
• 18 large fresh basil leaves 
• 1-2 plum tomatoes, thinly sliced 

Directions

Instructions Checklist

• Step 1 
  Preheat broiler with oven rack 8 to 10 inches from heat. Stir together mayonnaise, chopped basil, lemon juice, orange zest, orange juice, and Old Bay in a medium bowl. Fold in shrimp, bacon, salt, and pepper.
  
  
• Step 2 
  Split slider buns, and spread butter evenly on cut sides of buns. Place halves, butter side up, on a baking sheet; broil until light golden brown, about 3 minutes. Spoon about 1/4 cup shrimp mixture on each bottom half; top each with 3 basil leaves and 1 or 2 tomato slices. Cover with top slider bun halves, and serve immediately.
  
  
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