Tomato Aspic With Shrimp Mayonnaise

Tomato Aspic

with Shrimp Mayonnaise

8 servings

Aspic:

1 1/2 envelopes unflavored gelatin

1/2 cup cold water

3 1/2 cups crushed canned tomatoes

3 tablespoons minced onion

3 tablespoons minced green bell pepper

1 teaspoon Worcestershire sauce

2 dashes Tabasco sauce

2 tablespoons red-wine vinegar

1 teaspoon salt

1/4 teaspoon black pepper

1 teaspoon sugar

Mayonnaise:

1/2 cup light mayonnaise

1 teaspoon Dijon mustard

1 tablespoon lemon juice

1/8 teaspoon white pepper

2 tablespoons chopped fresh dill

1 cup thinly sliced celery

1 cup (8 ounces) shrimp meat, rinsed and patted dry

1. In a small bowl, sprinkle the gelatin over the cold water to soften. Heat the crushed tomatoes to a simmer, remove from the heat and stir in the softened gelatin.

2. Add the onion, green pepper, Worcestershire, Tabasco, vinegar, salt, pepper and sugar, mix well and pour into a lightly oiled 6-cup ring mold. Refrigerate until set.

3. To prepare the mayonnaise: Stir together the light mayonnaise, mustard, lemon juice, white pepper, dill, celery and shrimp. Refrigerate until ready to serve.

4. Unmold the aspic onto a serving platter. If desired, transfer the mayonnaise to a small bowl that will fit inside the aspic ring and serve.