Print Recipe

Aspic Appetizers


  • 36 shrimp, boiled and peeled
  • 1 envelope unflavored gelatine
  • 1 1/2 cups tomato juice
  • 1 teaspoon grated onion
  • 1 tablespoon Worcestershire sauce
  • Dash of celery salt
  • Dash of garlic powder
  • Dash of Tabasco sauce
  • Salt and pepper
  • Juice of 1/2 lemon


  1. Grease small molds or muffin tins and place shrimp in bottom of each.
  2. Soften gelatine in tomato juice for 5 minutes, then heat to dissolve.
  3. Add seasonings.
  4. Fill molds. Place in refrigerator to congeal.
  5. Unmold and serve on crackers or toast rounds topped with a little mayonnaise.

Yield: 3 dozen

May be prepared 2 days in advance.

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