Saturday, May 5, 2012

Shrimp Mold

This is a throwback recipe.  In the 70's, recipes to make Molds or Aspic were all the rage.  I know that it is no longer a must have at every party now, but it is still good.  I love the presentation.  I was given a special Tupperware as a shower gift to make Molds or Aspic.  The recipe is straight out of my cookbook that my sister-in-law Darlene made for me.
  •  1 (8 oz.) cream cheese
  •  2 packs of gelatin
  •  ½ C. water
  •  1 can tomato soup
  •  1 C. mayonnaise
  •  1 C. shrimp, cooked, chopped
  •  ¼ C. onions, finely chopped
  •  ¼ C. celery, finely chopped
  •  ¼ C. pimento stuffed, green olives, chopped
  •  ¼ C. yellow bell pepper, finely chopped

  1. In a small simmering pot, heat the soup to a boil, then add the cream cheese to the hot soup and stir until the cream cheese melts into the soup.
  2. In a small bowl, add the gelatin to the water and whisk until it starts to thicken, about 2 minutes.
  3. Pour the soup mixture into a large bowl and add the gelatin to the mixture and stir until incorporated.
  4. Add the mayonnaise, then the shrimp, onions, celery, olives, and peppers
  5. Grease a Bundt pan (or Tupperware makes a Jel-Ring, which is what I use) with mayonnaise, so the finished product will slide out easily.
  6. Pour the mixture into the pan and refrigerate overnight.
  7. When ready to serve, place a platter under the pan and carefully flip the pan to release the Shrimp Mold.
  8. Serve with assorted crackers.

Tips and Tricks:
  • This is great to make when you have some leftover boiled shrimp. 
  • Yellow bell peppers is NOT necessary, but the different colors look nice. 

1 comment:

  1. Chill I/2 cup of the shrimp water to bloom the gelatin for a little more shrimp flavor.