Marylyn's Shrimp Mold
Ingredients
- 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
Step-by-Step Instructions
- Boil shrimp in water with Tony Chachere’s seasonings for about 6 minutes until pink and cooked through. Drain, allow to cool, and chop shrimp or pass through food processor until finely chopped.
- In a medium saucepan over low heat, melt the tomato soup, gelatin, and cream cheese together, stirring until smooth. Remove from heat and allow to cool to room temperature (about 10-15 minutes).
- In a large bowl, mix together the chopped onions, celery, mayonnaise, and chopped shrimp. Add Tabasco and garlic powder to taste. Add the cooled soup mixture and mix well until thoroughly combined.
- Spray a decorative mold with cooking spray (Pam) and pour the shrimp mixture into the mold. Cover with cellophane wrap and refrigerate for at least 4 hours or overnight until the mold is completely set. You can make this dip the day before your event.
- To remove from mold, dip the mold briefly in very hot water until the dip releases from the sides of the pan, then invert onto a serving platter. This dip has a pretty salmon color—serve with seasoned crackers or baguette slices.
Common Problems and Solutions
Q: Why won't my shrimp mold release from the pan?
A: Make sure you've greased the mold well with cooking spray before adding the mixture. When unmolding, dip the mold in hot (not warm) water for just 5-10 seconds—too long and the outside will start to melt. You should see the edges pull away from the sides slightly before inverting.
Q: Can I make this if I don't have a decorative mold?
A: Absolutely! You can use a bundt pan, loaf pan, or even a regular bowl. The flavor is the same regardless of shape. For easy serving, you could also skip the mold entirely and serve it as a spread in a decorative bowl.
Q: How long does this need to set in the refrigerator?
A: Plan for at least 4 hours, but overnight is ideal. The gelatin needs time to fully set so the mold holds its shape when unmolded. Test by gently pressing the top—it should feel firm, not jiggly.
Tips and Techniques
Don’t skip the cooling step for the soup mixture—if you add hot liquid to the mayonnaise and shrimp, it can break the emulsion and make the texture watery. Let it cool to room temperature first. For the prettiest presentation, rinse your mold with cold water after greasing it, which helps the mixture set smoothly against the sides.
Ingredient Substitutions
- tomato soup: tomato paste thinned with a bit of water or chicken broth
- Philadelphia cream cheese: any full-fat cream cheese
- fresh boiled shrimp: pre-cooked frozen shrimp, thawed and chopped
- mayonnaise: half mayonnaise and half sour cream
Equipment Needed
- Decorative ring mold or bundt pan
- Medium saucepan
- Food processor (optional, for chopping shrimp)
- Large mixing bowl
Historical Context
Molded seafood appetizers became hugely popular in Louisiana during the 1950s-70s when gelatin-based dishes were all the rage at parties and receptions. This shrimp version became a staple at Cajun weddings, where the elegant molded shape and soft pink color made it perfect for the bride’s table.
