Aspic with shrimp

200 g canned pumpkin

170 g cooked frozen shrimp

12 g gelatin

1/2 eggs

2 glass fish broth

parsley

spices

Soak the gelatine in a chilled broth for half an hour (0.5 Cup), then add the rest of the warm broth to warm up until the crystals gelatin is completely dissolved.

Thaw shrimp, peel, pour hot water, add spices to warm up for 1-2 minutes, allow to cool.

Pour a layer of jelly in the form for filling, cooling, add half of the eggs, hard-boiled, cut down, pour a layer of jelly, cool.

Then you need to alternate the pumpkin and shrimp, flooding them with a layer of jelly and waiting for cooling each layer.

Before submitting the form dipped in hot water for a few seconds, then put the shrimp on the dish.

This jelly shrimp is perfect for a Christmas table, if You want to surprise your guests and home.