Shrimp Aspic

Name: Shrimp Aspic
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: mayonnaise; 3 oz. pkg. lemon Jell-O; 1 c. boiling water; 8 oz. can tomato sauce; 1 tsp. Worcestershire sauce; 2 Tbsp. vinegar; garlic salt to taste; onion salt to taste; salt and pepper to taste; 4 1/4 oz. can shrimp, drained; 2 stalks celery, chopped; 2 green onions, chopped; dash of Tabasco (optional)

Eats Now Editorial Team · 607 kcal · Seafood

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Shrimp Aspic – a delicious recipe with mayonnaise, lemon Jell-O, boiling water, tomato sauce, Worcestershire sauce, vinegar. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

mayonnaise
3 oz. pkg. lemon Jell-O
1 c. boiling water
8 oz. can tomato sauce
1 tsp. Worcestershire sauce
2 Tbsp. vinegar
garlic salt to taste
onion salt to taste
salt and pepper to taste
4 1/4 oz. can shrimp, drained
2 stalks celery, chopped
2 green onions, chopped
dash of Tabasco (optional)

1
Grease mold with mayonnaise; set aside.
2
Dissolve Jell-O in boiling water; stir in remaining ingredients.
3
Mix well and pour into mold.
4
Refrigerate until set.

607

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: mayonnaise, 3 oz. pkg. lemon Jell-O, 1 c. boiling water, 8 oz. can tomato sauce, and more.

Yes, Shrimp Aspic falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
607 kcal
Category
Seafood

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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