shrimp-dip-iv

Shrimp Dip IV

15 Reviews Add a Pic
  • Prep

    20 m
  • Cook

    5 m
  • Ready In

    25 m
JENNI LEA
Recipe by  JENNI LEA

“This is an old recipe that my mother found in a drawer. It doesn't sound very good, but it is delicious.”

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Ingredients

Adjust Servings

Original recipe yields 12 servings

Directions

  1. In a medium saucepan, heat tomato soup (undiluted) to boiling. Meanwhile, in a small bowl, soften the gelatin in 1/4 cup of water.
  2. In a mixing bowl, combine mayonnaise, softened cream cheese and softened gelatin. Mix thoroughly. Fold in shrimp, celery, onion, green pepper. Mix thoroughly. Blend in horseradish, Worcestershire sauce, salt and pepper.
  3. Pour mixture into a 5 or 6 cup refrigerator mold, or into two smaller molds. Refrigerate for at least 2 hours.

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Reviews (15)

Rate This Recipe
lunch gal 59
13

lunch gal 59

Our family has enjoyed this shrimp dish for 36 years. I use 3 to 4 cans of shrimp, and always rinse the canned shrimp very well. We put this in a fish mold and always serve with triscuit crackers.

Autumn Leaves
10

Autumn Leaves

Actually I've had this recipe before and it's delicious. My aunt use to make this every year for christmas but I think she only used 1/2 can of the soup and green onion rather than regular. Great with vegetable crackers!

RADARLOVE
9

RADARLOVE

Jennifer, Great recipe!I unmold it from a Gelatin mold for a beautiful presentation and serve with Ritz and Townhouse crackers. Found this recipe about 10 years ago and ANY party I take it to, I have to sit and write the recipe out for everyone!Thanks for posting it! Now I can send them HERE to get it! Thanks, Robin

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 245 cal
  • 12%
  • Fat
  • 21.8 g
  • 34%
  • Carbs
  • 6 g
  • 2%
  • Protein
  • 7 g
  • 14%
  • Cholesterol
  • 60 mg
  • 20%
  • Sodium
  • 353 mg
  • 14%

Based on a 2,000 calorie diet

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