Sugar-Free Food

Jellied Madrilène with Lemon, Herbs, and Shrimp by Nancy T. Maar

Canned madrilène is available and it can be quite good — but it doesn't compare to making your own. The texture should be semi jelled.

Calories: 49.70

Protein: 3.95 grams

Carbohydrates: 8.90 grams

Sugar: 5.56 grams

Fat: 0.12 grams

¼ cup cold water

2 packages unflavored gelatin

1 cup sugar-free all-natural tomato juice

3 cups cold tomato juice

1 teaspoon Splenda

Juice of 1 lemon

1 tablespoon fresh thyme or 1 teaspoon dried thyme

Salt and pepper to taste

6 shrimp, halved lengthwise

4 teaspoons freshly snipped chives for garnish

Combine water and gelatin in food processor. Let sit for a few minutes, until gelatin has softened.
Heat tomato juice to a boil. With the food processor running, add the boiling tomato juice and blend until the gelatin is completely dissolved.
Add another cup of tomato juice and blend for a few seconds. Pour into a bowl and whisk in all remaining ingredients but the shrimp and chives.
Let the madrilène chill for about 2 hours. When ready to serve, stir gently, ladle into bowls, and add the shrimp and chives.

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