Shrimp Mold
Ingredients
- 3 pounds well-seasoned boiled or steamed shrimp
- 2 3-ounce packages cream cheese, softened
- 1 10 3/4-ounce can cream of mushroom soup
- 1 cup mayonnaise
- 1 bunch green onions, chopped
- 1 cup chopped celery
- 1 tablespoon fresh lemon juice
- 1 teaspoon Creole seasoning
- Dash of Tabasco
- Dash of Lea & Perrins (Worcestershire sauce)
- 1 envelope plus 1 teaspoon Knox unflavored gelatin
- 3 tablespoons warm water
- Assorted crackers for serving
Instructions
Peel shrimp and discard shells. Cut shrimp into thirds; set aside. In a medium saucepan over medium heat, combine cream cheese and soup; cook until cream cheese melts, stirring frequently to prevent scorching. Remove soup mixture from heat. Stir in reserved shrimp, mayonnaise, green onions, celery, lemon juice, Creole seasoning, Tabasco and Lea & Perrins. In a small bowl, stir gelatin in water until dissolved; stir to combine. Add gelatin to shrimp mixture and stir quickly and vigorously to incorporate. Pour mixture into a mold, cover and refrigerate overnight. Unmold onto a nice platter. Serve cold with assorted crackers. Makes 8-10 appetizer servings.