Shrimp Coctail Salad

Shrimp Cocktail Salad

During my years of teaching Home Economics I supervised students who entered the local Beef Cook-off. The night that the judges came to the school to evaluate the entries, members of the local CowBelles would bring a variety of salads to serve to everyone in attendance to go with the beef recipes the students had prepared. One of my favorite salads was tomato aspic. The lady who brought it was kind enough to share her recipe and out of that recipe came the following Shrimp Cocktail Salad recipe.

Shrimp Cocktail Salad

4 c. Clamato juice, or your favorite tomato juice
1 T unseasoned rice vinegar
2 t. A1 steak sauce
1 t. Worcestershire sauce
2-4 drops hot sauce
1 (6 oz.) pkg. Lemon Jello
1 c. chopped celery – about 3 stalks
1 (5.75 oz. jar) stuffed olives – chopped
1 c. frozen cooked salad shrimp – thawed

Measure tomato juice into an 8 cup Glass Measuring cup; add vinegar, steak sauce, Worcestershire sauce, and hot sauce. Shrimp Cocktail Salad(For measuring small amounts of liquid I use a 4 T. measuring cup made by Pampered Chef or you can use one of these). Heat tomato juice mixture in microwave for about 5-6 minutes.Shrimp Cocktail Salad

Add Jello and stir until dissolved. Cover and cool in refrigerator until mixture starts to set.

Thaw the salad shrimp. You can do this by running cold water over them in a colander or by placing them on a thawing plate for a short time.Shrimp Cocktail Salad

Chop green olives and celery. I find it easiest to use a  Vidalia Chop Wizard (smallest blade).

Add celery, olives and shrimp to tomato mixture. Pour into 8- or 9 (1 1/2 cup) individual glass “Prep” bowls, cover and chill until firm.

This Shrimp Cocktail Salad is a perfect lunch served with Seasoned Saltine Crackers.

Shrimp Cocktail Salad
 
Author:
Recipe type: Salad
Ingredients
  • 4 c. Clamato juice, or your favorite tomato juice
  • 1 T unseasoned rice vinegar
  • 2 teaspoons A1 steak sauce
  • 1 teaspoon Worcestershire sauce
  • 2-4 drops hot sauce
  • 1 (6 oz.) pkg. Lemon Jello
  • 1 c. chopped celery - about 3 stalks
  • 1 (5.75 oz. jar) stuffed olives - chopped
  • 1 cup frozen cooked salad shrimp - thawed
Instructions
  1. Measure tomato juice into an 8 cup Glass Measuring cup; add vinegar, steak sauce, Worcestershire sauce, and hot sauce. Heat tomato juice mixture in microwave for about 5-6 minutes. Add Jello and stir until dissolved. Cover and cool in refrigerator until starting to set. Thaw the salad shrimp. You can do this by running cold water over them in a colander or by placing them on a thawing plate. Chop green olives and celery. I find it easiest to use a Vidalia Chop Wizard (smallest blade). Add celery, olives and shrimp to tomato mixture. Pour into 8- or 9 (1 1/2 cup) individual glass "Prep" bowls, cover and chill until firm. This Shrimp Cocktail Salad is a perfect lunch served with Seasoned Saltine Crackers.

 

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