SHRIMP IN ASPIC WITH SAUCE VIERGE

facebook share image   twitter share image   pinterest share image   E-Mail share image



Shrimp in Aspic With Sauce Vierge image

Provided by Marian Burros

Categories     appetizer

Time 15m

Yield 8 servings

Number Of Ingredients 7

1 1/2 envelopes unflavored gelatin
1/3 cup dry white wine
2 cups fish stock (or clam juice)
3 cups clam juice
24 medium shrimp, shelled and cleaned
2 2/3 tablespoons chopped chives
Sauce Vierge (see recipe)

Steps:

  • Soften gelatin in wine. Heat stock to boil; remove from heat and stir in gelatin to dissolve completely.
  • Heat 3 cups clam juice to boiling; add shrimp; reduce heat and poach one minute. Cool shrimp in the liquid.
  • Sprinkle each of eight 1/2-cup molds with 1 teaspoon chives. Arrange three shrimp in each mold over the chives. Fill molds with aspic and refrigerate several hours or overnight.
  • To serve, unmold on cold plates and pass warm Sauce Vierge.

There are no comments yet!