Chantel's Shrimp Mold

serves 12-16 as appetizer Prep: 20 m Cook: 10 m Total: 30 m Intermediate
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Chantel Menard for her Dad Howard Menard. A classic favorite for Cajun weddings and family gatherings. The color of this dish comes out a pretty salmon color and compliments the bride and groom’s reception food table. This elegant molded shrimp appetizer combines tomato soup, cream cheese, boiled shrimp, and Knox gelatin for a retro potluck showstopper.

Ingredients

12 servings
  • 2 cans (10.75 oz each) condensed tomato soup
  • 16 ounces Philly cream cheese
  • 1 cup onions, finely chopped
  • 1 cup celery, finely chopped
  • 2 pounds boiled shrimp, chopped
  • 1 pinch of baking soda
  • 1 cup mayonnaise
  • 1 envelope Knox unflavored gelatin (1/4 oz)
  • salt
  • Tabasco

Step-by-Step Instructions

  1. Boil tomato soup and add Philly cheese. When cheese melts, turn off heat and add onions, celery, boiled shrimp, soda and mayonnaise.
  2. In a separate pot, dissolve the Knox gelatin envelope in 1 cup of boiling water according to package directions and add to the pot. Add salt and Tabasco to taste.
  3. Pour mixture into a greased bundt pan or decorative mold. Refrigerate overnight until firmly set.
  4. To unmold, dip the bottom of the pan briefly in warm water and invert onto a serving platter. Makes 1 bundt pan full. Goes great with your favorite cracker like Cajun Oyster Crackers or Seasoned Crackers or steal a bite all by itself.

Common Problems and Solutions

Q: Why won't my mold unmold cleanly?

A: Make sure you greased the mold well before pouring in the mixture. When unmolding, dip just the bottom of the pan in warm (not hot) water for 10-15 seconds, then invert. If it still won't release, dip again briefly.

Q: Can I use fresh shrimp instead of pre-boiled?

A: Yes, but you'll need to boil and peel them first. Season the boiling water with salt, cayenne, and lemon. Cool completely before chopping and adding to the mixture.

Q: How far ahead can I make this?

A: This needs to chill overnight, so it's perfect for making a day or two ahead. It actually holds up well for 2-3 days in the refrigerator.

Tips and Techniques

Use cold boiled shrimp and make sure they’re well-drained before chopping so they don’t add extra liquid to the mold. The pinch of baking soda helps neutralize the acidity of the tomato soup and keeps the color bright.

Ingredient Substitutions

  • cream cheese: Neufchâtel (1/3 less fat cream cheese)
  • mayonnaise: half mayo, half sour cream
  • tomato soup: cream of tomato soup

Equipment Needed

  • bundt pan or decorative ring mold
  • large pot
  • small pot for gelatin

Historical Context

Molded gelatin salads and appetizers were hugely popular in Louisiana from the 1950s-1980s and remain a nostalgic favorite at Cajun weddings, receptions, and church socials. The pretty salmon-pink color makes it a popular choice for bridal showers.