- 2 envelopes unflavored gelatin
- ½ cup cold water
- 2½ cups tomato juice
- 1 tablespoon finely grated yellow onion (a Microplane is the tool to use here)
- 1 teaspoon prepared horseradish
- 1 teaspoon Worcestershire sauce
- ½ teaspoon salt
- 1/8 teaspoon ground hot red pepper (cayenne)
- 1½ cups finely diced cooked, shelled, and deveined shrimp (about 10 ounces cooked, shelled, and deveined shrimp or 25 to 30 medium-small)
- ½ cup finely diced green bell pepper
- ½ cup finely diced celery
- 6 iceberg lettuce cups
For better flavor, use fresh shrimp, not frozen or canned.
- Spritz a decorative, nonreactive 6-cup ring mold with nonstick cooking spray; set aside.
- Soften the gelatin in the cold water in a small ramekin. Meanwhile, heat 1½ cups of the tomato juice in a 2-quart ovenproof glass measuring cup by microwaving for 5 minutes at 50 percent power or until steaming.
- Scoop the softened gelatin into the hot tomato juice and whisk until dissolved. Mix in the remaining 1 cup tomato juice, the grated onion, horseradish, Worcestershire sauce, salt, and cayenne. Set uncovered in the refrigerator for 1 to 1½ hours or until the consistency of unbeaten egg white.
- Fold in the shrimp, bell pepper, and celery and ladle into the mold. Set uncovered in the refrigerator and chill for several hours or overnight until firm.
- When ready to serve, divide the lettuce cups among six salad plates. Unmold the aspic by dipping quickly into hot water, then inverting on a large plate. Tip: If the platter is wet, you’ll find the unmolded salad easier to center.
- Cut the aspic into six wedges and bed on the lettuce. Pass a small bowl of mayonnaise.