Shrimp Mold

By Lsweetnell

There are several versions of this recipe out there. I have added my own touches because I do not want to dumb down this great recipe. This is an old recipe and is a party hit for those that love shrimp. Could also use crab meat for this one. (One pound of lump or back fin, picked) Do not panic about the canned soup, it is great in this.

Ingredients

• 1 can tomato soup
• 1 8 oz Philadelphia Cream cheese (room temperature)
• 2 tbs Knox gelatin
• 1 cup cold water
• 1 cup Mayonnaise
• 3/4 cup chopped celery (finely)
• 3/4 cup (finely) chopped mild onions or white part of spring onions (not the green part)
• 1 pint cooked shrimp (either chopped boiled shrimp (do not use canned shrimp.
• salt, Tabasco, and pepper to taste

Preparation

Step 1

1
Dissolve gelatin in cold water. Bring soup to a boil and dissolve room temperature cream cheese in the soup. Try a whisk or mash lumps with a wooden spoon. Work it until it is smooth. Add gelatin. Add mayo, celery, green onions, shrimp and seasonings. Stir until well blended.
2
Pour into a greased circle mold. Chill until set, at least four hours (best to chill overnight). Invert and serve on a lettuce leaf with crackers. I prefer the mild club crackers.