“This is a holiday staple at our house. It isn’t the holidays without the shrimp mold.” – Calla and April Ferre
“This recipe came from a women named Irene that I was in Soroptimist International with. She made it for one of our holiday parties.” – Jean Hansen
Shrimp Mold
Ingredients
- 1 Envelope (2 1/2 Teaspoons) Plain Gelatin
- 2 Tablespoons Water
- 1 10.75- Ounce Can Cream of Mushroom Soup
- 1 8- Ounce Package Cream Cheese Softened & Cubed
- 1 Cup Green Onions Finely Chopped
- 1 Cup Celery Finely Chopped
- 1 Cup Cocktail Shrimp Plus a Few Extra for Garnish
- 1 Package Club Crackers
Instructions
- Lightly grease a small ring mold.
- In a small bowl, soften gelatin in water and set aside.
- In a medium saucepan, combine soup and cream cheese. Stir over medium heat until cream cheese is melted.
- Add softened gelatin and mix until well combined.
- Stir in green onions, celery and shrimp. Pour into ring mold and chill until set.
- When ready to unmold, submerge the bottom of the ring mold in warm water for a minute or two and then turn out onto salad greens.
- Fill the middle of the Shrimp Mold with extra cocktail shrimp. Serve with Club crackers.
1989 Recipe – Jean Hansen