Maple and Northern Shrimp Aspic
A festive start to your special dinner party, featuring a marvellous maple citrus confit.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at maplefromcanada.ca.
Cooking tools:
- Blender
- Mold
- Saucepan
- Stove
- Refrigerator
- Measuring cup
- Measuring spoon
- Whisk
- Spoon
- Chef's knife
- Cutting board
- Mixing bowl
- Peeler
- Serving platter
Ingredients
- 125 ml (1/2 cup) citrus zest (lemon, lime, orange, grapefruit), taken off in strips
- 60 ml (1/4 cup) maple syrup (preferably golden for its delicate flavour)
- 2 packets unflavoured gelatin
- 125 ml (1/2 cup) water
- 250 ml (1 cup) homemade (or store-bought) tomato sauce
- 1 paquet de 250 g (9 oz) package cream cheese
- 2 celery stalks, diced
- 1 small onion, chopped
- 250 ml (1 cup) mayonnaise
- 250 ml (1 cup) cooked, deveined Northern shrimps
- 125 ml (1/2 cup) citrus juice (from the peeled fruit)
- 250 ml (1 cup) vegetable broth
- 125 ml (1/2 cup) dry white wine
- 45 ml (3 tablespoons) fresh tarragon, chopped
- 375 ml (1 1/2 cups) cooked, deveined Northern shrimps
- 12 large cooked shrimp for garnish
- Fines herbes to taste
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