Marylyn’s Shrimp Mold2002-12-19
- Course: Appetizers
- Yield : 40
- Servings : 40
- Prep Time : 30m
- Cook Time : 10m
- Ready In : 40m
- Add to Recipe Box
Outside of crawfish, shrimp is the most popular shellfish in Cajun dishes. Most of our shrimp come from Gulf waters and are used to make this delicious shrimp mold popular at Cajun Weddings and Holiday parties. The pretty salmon color of this dish lends a nice touch to decorating the bride’s food table.
- 1 cup tomato soup
- 1 packets unflavored gelatin
- 3 ounces Philadelphia cream cheese
- 1/2 cup onions, chopped fine
- 1/2 cup celery, diced fine
- 1 cup mayonnaise
- 1 1/2 lb shrimp (can use up to 2 lbs of shrimp)
- Dash of garlic powder
- Dash of Tabasco
- 1 tsp Tony Chachere's seasonings
Boil shrimp in water with Tony Chachere's seasonings. Boil about 6 minutes. Drain, cool and chop shrimp or pass in food processor.
In a medium saucepan, melt the soup, gelatin, and cream cheese in a saucepan. Allow to cool.
Mix onions, celery, mayonnaise, and shrimp in a large bowl. Add Tabasco and garlic powder. Add the cool soup mixture and mix well.
Spray form mold with Pam and add all ingredients to the mold. Cover with cellophane wrap and refrigerate until the mold sets. You can make this dip the day before. platter. This dip has a pretty salmon color, serve with crackers or baguette slices.
To remove from mold, put the mold in very hot water until the dip release from the side of the mold pan, then invert on a serving