Shrimp Mold

19 Reviews

Prep: 20 min
Cook: 5 min
Ready In: 1 hr 25 min

“A great shrimp appetizer! Serve with crackers or toasted French bread.” - by B. Gisclair

Ingredients

1 (10.75 ounce) can condensed tomato soup
2 (.25 ounce) envelopes unflavored gelatin
1/2 cup cold water
6 ounces cream cheese, softened
1 cup mayonnaise
1 pound cooked shrimp
1 cup minced celery
1/2 cup green onions, minced

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Metric US

Original recipe yields 5 appetizer servings

Directions

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, and green onions.
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.

Nutrition

Amount Per Serving (5 total)

Calories
581 cal
29%

Fat
48.8 g
75%

Carbs
11.4 g
4%

Based on a 2,000 calorie diet

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Reviews (19)

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BAZAARBAKER

Jan. 19, 2007

"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!..." See more"

R. Gisclair

Nov. 7, 2005

"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, da..." See moresh 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."