Tomato Shrimp Aspic ("Shrimp and Tomato Aspic")

Name: Tomato Shrimp Aspic
Yield: 10
Ingredients: 2 cups of tomato juice (480 ml); 1 tablespoon of finely chopped onion; 1 bay leaf; 1 1/2 tablespoons of unflavored white gelatin; 1 cup of water (240 ml); 1 cup of chopped salted fish; 1/2 teaspoon of pepper sauce; 2 tablespoons of lemon juice; 1/2 teaspoon of salt; 1 tablespoon of Worcestershire sauce; 1/2 teaspoon of paprika; (Optional) 1/2 tablespoon of pickled caper; 2 cups of cooked and halved shrimp (800 g)

1
2 cups of tomato juice (480 ml)
2
1 tablespoon of finely chopped onion
3
1 bay leaf
4
1 1/2 tablespoons of unflavored white gelatin
5
1 cup of water (240 ml)
6
1 cup of chopped salted fish
7
1/2 teaspoon of pepper sauce
8
2 tablespoons of lemon juice
9
1/2 teaspoon of salt
10
1 tablespoon of Worcestershire sauce
11
1/2 teaspoon of paprika
12
(Optional) 1/2 tablespoon of pickled caper
13
2 cups of cooked and halved shrimp (800 g)

Ingredients

1
2 cups of tomato juice (480 ml)
2
1 tablespoon of finely chopped onion
3
1 bay leaf
4
1 1/2 tablespoons of unflavored white gelatin
5
1 cup of water (240 ml)
6
1 cup of chopped salted fish
7
1/2 teaspoon of pepper sauce
8
2 tablespoons of lemon juice
9
1/2 teaspoon of salt
10
1 tablespoon of Worcestershire sauce
11
1/2 teaspoon of paprika
12
(Optional) 1/2 tablespoon of pickled caper
13
2 cups of cooked and halved shrimp (800 g)

Directions

1
Heat the tomato juice, onion, and bay leaf over medium heat until it starts to boil
2
In another container, sprinkle the gelatin over the water and let it hydrate
3
Remove the bay leaf from the tomato juice and pour it over the hydrated gelatin
4
Mix well until the gelatin is fully dissolved
5
Allow it to cool
6
Add the remaining ingredients and stir well
7
Pour into a 7-inch (18.5 cm) diameter mold coated with oil
8
Refrigerate until firm
9
Serve by unmolding
10
101 calories per serving