Shrimp Mold 1

Shrimp boil:
1 teaspoon salt
1 teaspoon red pepper
1/2 teaspoon lemon juice
Mold recipe:
One 10-3/4 ounce can tomato soup
One 16-ounce package cream cheese
1/2 cup onion, chopped
1/4 cup bell pepper, chopped
1 cup Cool Whip
1 cup mayonnaise
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
1/8 cup water (reserved from boiled shrimp)
2 envelopes, 1/4-ounces each, unflavored gelatin
1 tablespoon pimientos, optional
Red pepper
Garlic salt
1 pound shrimp, boiled and peeled

Special utensils: Double boiler pot and 3-cup plastic mold

Boil shrimp in pot, with water, salt, red pepper and lemon juice (save 1/8 cup water mixture for mold recipe). Combine tomato soup and cream cheese in double boiler, cook until cheese is melted. Add onions and bell pepper; cook. Add boiled shrimp, cook several minutes. Add Cool Whip, mayonnaise, Worcestershire sauce and hot sauce. Season to taste with red pepper and garlic salt. Add the reserved shrimp boil water, gelatin and pimientos; blend well. Pour mixture into a lightly oiled plastic mold. Chill until firm, about 2 hours. Garnish with extra boiled Shrimp parsley sprigs. Serve chilled with crackers.

Serves 20.

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Appetizers, Dips

Cajun Country -- New Iberia, Louisiana