Scampi with tomato aspic
Instructions
Passed to the tomatoes Mashers with their sauce and collect the past into a bowl, add the onion juice, salt and pepper.
Bake everything in a saucepan, place over moderate heat and cook for 15 minutes.
Remove from heat the bowl with the tomato puree and add, stirring with wooden spoon, gelatine.
Grease a pudding mold (with central hole) with a little oil and pour the tomato jelly.
Place the bowl in the refrigerator for about an hour, or until the mixture is solidified.
Arrange on lettuce leaves service and these turn the gelatin with the hole in the Center the scampi.
Serve immediately.
Ingredients and dosing for 4 persons
- 250 g of boiled shrimp and shelled
- 50 cl of quick jelly
- 1 box of peeled tomatoes (200 g)
- == 1 small onion (juice)
- 1 tablespoon of olive oil
- Salt
- Pepper
- To accompany:
- Some leaves of white lettuce salad