Maple and Northern Shrimp Aspic

Fish and Seafood / Recipes with Maple Syrup / Starters

Recipe — Northern Shrimp in Aspic
Cooling Time:
12 portions
Metric Imperial


Confit citrus peels

  • 1/2 cup citrus zest (lemon, lime, orange, grapefruit), taken off in strips
  • 1/4 cup maple syrup (preferably golden for its delicate flavour)


  • 2 packets unflavoured gelatin
  • 1/2 cup water
  • 1 cup homemade (or store-bought) tomato sauce
  • 9 oz package cream cheese
  • 2 celery stalks, diced
  • 1 small onion, chopped
  • 1 cup cooked, deveined Northern shrimps


  • 2 packets unflavoured gelatin
  • 1/2 cup water
  • 1/2 cup citrus juice (from the peeled fruit)
  • 1 cup vegetable broth
  • 1/2 cup dry white wine
  • 3 tablespoons fresh tarragon, chopped
  • 1 1/2 cups cooked, deveined Northern shrimps
  • 12 large cooked shrimp for garnish
  • Fines herbes to taste


  1. In a small saucepan, combine the citrus peels and the maple syrup. Simmer over low heat, stirring frequently, for 5 minutes. Remove from the heat and let cool. Set aside.
  2. In a large saucepan, dissolve the gelatin in the water over low heat and let soften for 2 minutes.
  3. Add the tomato sauce and cream cheese. Stir well until the cheese has melted.
  4. Add the celery, onion, mayonnaise and shrimp. Mix well. Remove from heat and purée until smooth.
  5. Fold in half of the confit citrus peels by hand.
  6. Pour the aspic into an oiled mould and refrigerate 2 hours.
  7. In a saucepan, dissolve the gelatin in the water over low heat for 2 minutes. Add the citrus juice, vegetable broth, white wine and tarragon; heat for 3 minutes or until the gelatin is entirely dissolved.
  8. Add the shrimp, mix well, pour over the aspic in the mould and refrigerate for 4 hours.
  9. Dip the mould into a bowl of hot water for several seconds, just until the edge of the aspic separates from the pan. Be careful not to let it sit in the hot water for too long.
  10. Unmould onto a large serving dish and garnish with 12 large shrimp, fines herbes and the rest of the confit citrus.

The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.

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More about Maple

Maple syrup comes in four classifications, according to colour and taste.

At the start of sugaring season, syrup is generally clear, with a lightly sweet taste. It becomes darker and caramelized as the season goes on.

An unopened can of maple syrup keeps for many years.

Once the can is opened, syrup should be kept in an airtight container in a cool place.

100% pure maple butter contains no butter or dairy.

Like all 100% pure maple products, maple butter comes from the sap of the maple tree… and that’s all.