SHRIMP MOLD RECIPE - (3.9/5)
Provided by cartwohl
Number Of Ingredients 10
Steps:
- Heat soup in a small saucepan or in a microwave oven. In a medium bowl, stir gelatin into cold water. Mix hot tomato soup into the gelatin liquid. In a medium size mixing bowl, combine cream cheese and mayonnaise together. Mix soup mixture into the mayonnaise and cream cheese mixture. Mix well. Add shrimp, celery, green onions, parsley and tabasco. Spoon the mixture into a 1 quart mold and refrigerate for at least 1 hour, but preferably overnight. Unmold onto a serving plate before serving. Serve with crackers of your choice
SENSATIONAL SHRIMP MOLD
This mold is so creamy and so good - yum! It is easy to prepare and can be done in advance. This is originally courtesy of Ms. Paula Deen but have tweaked it a bit here and there.
Provided by Manami
Categories Spreads
Time 2h30m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Bring 2 cups water with 1 teaspoon salt, 1 teaspoon lemmon juice & dash of black pepper to boil in a medium saucepan and add the shrimp.
- When the water returns to the boil, turn off the heat, cover the pot, and allow the shrimp to sit for 5 minutes.
- Drain, peel and devein.
- Place the shrimp in processor and pulse about 8-10 times, until finely chopped but not mushy.
- Mix together cream cheese, mayonnaise, green onions, mustard, pinch of black pepper and hot sauce, if using; in a bowl mix, until well combined - then stir in shrimp.
- Line a 2-cup mold or glass bowl with plastic wrap, leaving lots of overhang.
- Place the shrimp mixture into the mold, packing tightly with a spatula.
- Cover with plastic wrap overhang and chill in the refrigerator for at least 2 hours or overnight.
- When ready to serve, unwrap the overhang and invert the mold onto a plate.
- Remove the plastic wrap.
- Garnish with parsley and lemon slices.
- Allow to come to room temperature before serving with water crackers or any other favorite snack cracker.
Nutrition Facts : Calories 296, Fat 21.2, SaturatedFat 9.5, Cholesterol 161.9, Sodium 771.3, Carbohydrate 9.1, Fiber 1.1, Sugar 1.5, Protein 18.8
CREAMY SHRIMP MOUSSE
Folks will think you're spoiling them when you serve this wonderful shrimp mousse! Molded in a ring, it looks fancy even as it feeds a crowd.
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 5 cups.
Number Of Ingredients 11
Steps:
- In a large saucepan, combine the soup, cream cheese and mayonnaise. Cook and stir over medium heat until smooth; remove from the heat; set aside. , Meanwhile, in a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Cook and stir over low heat until gelatin is completely dissolved. , Transfer to a large bowl; cool slightly. Add the shrimp, onion, celery and cream cheese mixture. , Transfer to a lightly greased 6-cup mold. Cover and refrigerate for 4 hours or overnight. , Unmold onto a lettuce-lined serving plate. Garnish with parsley if desired. Serve with crackers. Refrigerate leftovers.
Nutrition Facts : Calories 71 calories, Fat 7g fat (2g saturated fat), Cholesterol 17mg cholesterol, Sodium 152mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
SHRIMP MOLD
This is one of my cousins favorites and is a great appetizer for special occasions, card/game nights, even those super bowl parties!
Provided by Linda Kauppinen
Categories Other Appetizers
Time 45m
Number Of Ingredients 9
Steps:
- 1. Bring a pot of water with a bay leaf to a boil. Add shrimp. When water comes back to a boil, set timer for 3 minutes. Pour shrimp into colander and rinse with cold water. Let Cool. Once cooled, clean and finely chop the shrimp.
- 2. Bring tomato soup(undiluted) just to a boil. Remove from heat.
- 3. Add cream cheese and Blend in mayonnaise. Add celery, green onion, red bell pepper and shrimp.
- 4. Dissolve gelatin in hot water and add to mixture. Pour into mold and refrigerate. Serve with your favorite crackers. Enjoy!!
GERALDINE'S SHRIMP MOLD WITH ASSORTED CRACKERS RECIPE - (4.5/5)
Provided by Lsweetnell
Number Of Ingredients 10
Steps:
- * In a small saucepan, bring soup to a boil and remove from heat. Pour into a mixing bowl. * Soften gelatin by pouring the ¼ cup of water into a small bowl and sprinkling the gelatin over the top. Let sit for a few minutes to soak up the water and then stir into the soup. Allow mixture to cool down while you chop the vegetables. * Whisk the mayonnaise and cream cheese together until smooth and creamy. Then whisk into soup mixture until well blended. Stir in the remaining ingredients. Pour mixture into a 5-cup mold that's been coated with a little cooking oil spray. A treasured old 5-6 cup Tupperware mold is ideal for this recipe. Cover and refrigerate for at least 8 hours or preferably overnight. * Invert mold onto a serving platter surrounded by assorted crackers!
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