Tomato Aspic with Shrimp

Name: Tomato Aspic with Shrimp
Yield: 10
Ingredients: 2 cups of tomato puree; 1 cup of water; 1 cup of chopped salted fish roe; 2 tablespoons of lime juice; 3/4 tablespoon of unflavored gelatin powder; 1 tablespoon of finely chopped onion; 1/2 tablespoon of pickled caper berries; 1/2 teaspoon of paprika; 1 bay leaf; 800 grams of cooked and halved shrimp, in the direction of length; Salt and English-style Worcestershire sauce to taste

1
2 cups of tomato puree
2
1 cup of water
3
1 cup of chopped salted fish roe
4
2 tablespoons of lime juice
5
3/4 tablespoon of unflavored gelatin powder
6
1 tablespoon of finely chopped onion
7
1/2 tablespoon of pickled caper berries
8
1/2 teaspoon of paprika
9
1 bay leaf
10
800 grams of cooked and halved shrimp, in the direction of length
11
Salt and English-style Worcestershire sauce to taste

Ingredients

1
2 cups of tomato puree
2
1 cup of water
3
1 cup of chopped salted fish roe
4
2 tablespoons of lime juice
5
3/4 tablespoon of unflavored gelatin powder
6
1 tablespoon of finely chopped onion
7
1/2 tablespoon of pickled caper berries
8
1/2 teaspoon of paprika
9
1 bay leaf
10
800 grams of cooked and halved shrimp, in the direction of length
11
Salt and English-style Worcestershire sauce to taste

Directions

1
Grease a mold with oil and reserve
2
Bring the tomato puree, onion, and bay leaf to a boil, then remove from heat
3
In a separate bowl, sprinkle gelatin over water and let it hydrate for a few minutes
4
Remove the bay leaf from the tomato puree and pour it over the softened gelatin
5
Mix until the gelatin is completely dissolved
6
Let it cool
7
Add the salted fish roe, remaining ingredients, and mix well
8
Place in the prepared mold
9
Cover with plastic wrap and refrigerate until firm
10
Unmold and serve.