Shrimp Mold

Shrimp Mold

B. Gisclair 0

"A great shrimp appetizer! Serve with crackers or toasted French bread."

Ingredients 1 h 25 m {{adjustedServings}} servings 581 cals

Serving size has been adjusted!

Original recipe yields 5 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 581 kcal
  • 29%
  • Fat:
  • 48.8 g
  • 75%
  • Carbs:
  • 11.4g
  • 4%
  • Protein:
  • 25.6 g
  • 51%
  • Cholesterol:
  • 231 mg
  • 77%
  • Sodium:
  • 925 mg
  • 37%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Heat soup in a small saucepan or in a microwave oven.
  2. In a medium bowl, stir gelatin into cold water. Mix hot tomato soup into the gelatin liquid.
  3. 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, and green onions.
  4. 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.
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Reviews 26

  1. 32 Ratings

R. Gisclair

With a name like Gisclair he or she must be from the "Bayou". Anyway, although this is a popular recipe from Southeast Louisiana, I've played with it by adding garlic, a couple of shots of tabasco, dash of chili powder (just like I do with Shrimp Boulets) Now the recipe posted here is (Ce Bon) don't get wrong. Everyone has their own additives. Great recipe!!! I wish everyone knew about our Cajun heritage and food.


I've made a variation of this recipe for years. I use a small food processor to finely chop the shrimp, celery, and onion. I Here in Maryland the "add-in" has to be OLD BAY seasoning!


I've also used this recipe for years and everyone likes it. It freezes well so is handy to have on hand for a quick appetizer.