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Marylyn's Shrimp MoldAppetizers & Beverages
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Submitted by Linda for Marylyn Lege
Forked Island, LA
on Thursday, December 19, 2002
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| Makes: | 40 servings |
| Prep Time: | 30 minutes |
| Cook Time: | 10 minutes |
| Ready In: | 40 minutes |
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Shrimp is one of the most popular shellfish in the Cajun Land. This is not surprising because shrimp have a distinctive flavor, and the pink-white cooked meat is tender, delicate and delicious. The shrimp is a ten-legged crustacean that has its skeleton on the outside. Shrimp from the warm waters of the Gulf and South Atlantic grow larger then cold water shrimp. The species of warm water shrimp most commonly found in the market are white, brown, and pink. They are interchangeable in any shrimp recipe. Most of the Cajun Land 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 or a party table.
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| Ingredients |
| 1 cup tomato soup |
1 package unflavored gelatin |
| 3 ounces Philadelphia cream cheese |
3/4 cup onions chopped fine or food processed |
| 1/2 cup celery diced fine or food processed |
1 cup mayonnaise |
| 1 1/2 pound shrimp chopped small or passes in food processor Can use up to 2 pounds of shrimp |
dash of garlic powder |
| dash of Tabasco or hot sauce |
1 tsp Tony Chachere's seasonings |
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| | | Directions | Boil shrimp in water with a little (about 1 teaspoon) 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 sauce pan. Cool ingredients. 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, whimsical fish or other sea creature form, 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. To remove from mold, put the mold in very hot water until the dip release from the side of the mold pan. This dip has a pretty salmon color and can be displayed on a bed of lettuce leaves and serves with crackers or dip.
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