How To make Shrimp Mold
8 oz Cream Cheese
1 cn Cream of Shrimp Soup
(or subst cream of celery) 1/4 c Onion, finely diced
1 c Mayonaise
1 c Cold water
2 tb Gelatin, unflavored (2 pkts)
1 c Celery, finely diced
2 cn Shrimp or crab meat (small)
(or one of each) In a large saucepan, combine cream cheese, soup, and onion. Heat until all dissolved and blended. Add mayonaise, mix well, and remove from heat. Sprinkle gelatin over water and heat until dissolved. Add celery and seafood to soup mixture, then add gelatin and mix all well. Pour into 6-cup mold and chill until set. Serve with sourdough rolls thinly sliced and crackers. From: Ann (LaChappel) Scott Via: Linda Avery, Honeywell LADC 5/3/82 Via: David Harmon, Fidonet cooking echo
How To make Shrimp Mold's Videos
shrimp mold
this is a appetizer dish that's always a hit at any function I bring it to. it's best served with crackers and eating like a dip. I hope you enjoy.
tiny shrimp two cans wash them
1 Cup green onion
1 Cup mayo
8 oz cream cheese
Rotel mild not drained
3 packs clear geleten
1/3 cup warm water with geleten
Tonys
Wash shrimp in cold water
Mix Mayo cream cheese
Add Tom
And onions
Add shrimp
Dissolve gelaten add quick
Jellied Shrimp?
Welcome to our channel! This week we would like to introduce ourselves and share a neato recipe from the 1960's. Would you scarf up or shoot down a Shrimp Mold? Let us know after you watch!
Cajun Shrimp Mold | Shrimp Dip | Creole Shrimp Recipe | Shrimp Appetizer | Shrimp Party Snack
While visiting family in Louisiana, we made a shrimp mold. This is the classic recipe. I filmed a different way to make it before but we all agree we like the classic version better.
#cajuncooking
#cajun
#shrimprecipe
#appetizer
#creolecooking
#shrimp
Shrimp Cocktail Zombie Brains
Zombie Brain Shrimp Cocktail
(Inspired by @marthastewart /modified)
Recipe:
3/4 cup Clamato juice
3/4 cup water
1 packet Knox geletin (find in jello section)
2 lbs deveined and shelled cooked shrimp
1/2 lemon juiced
1/3 tsp salt
Combine Clamato juice and water in a pot and sprinkle on 1 packet ok Knox gelatin. Allow to sit five minutes at room temperature to allow the gelatin to bloom.
Place pot with liquid over stove and bring up to a simmmer. Add 1/2 lemon juiced and 1/2 tsp salt
Once gelatin is dissolved set aside to cool.
Line a plastic brain mold with plastic wrap.
Layer shrimp with the rounded part facing down and tail facing up. Continue layering until you’ve reached the top
Using a piece of cardboard cut to fit the top of the mold then wrap with plastic wrap.
Poor your cooled gelatin mixture on top then place on the cardboard cutout
Refrigerate 5 hours to allow gelatin to set, once set, flip over and remove brain mold and plastic wrap
Serve with a side of toothpicks and cocktail sauce.
Enjoy!
#halloween #halloweenideas #halloweenfood #halloweeninspo #shrimpbrain
How to Make: Louisiana Shrimp Dip
Get the full recipe here:
There are few things greater (gastronomically speaking) than digging into a truly amazing dip. While basically any dip is good, it’s those truly great ones that we really can’t get enough of. This Louisiana shrimp dip is one of those ridiculously incredible dips that will immediately become a favorite of yours. A specialty from the state it’s named after, this shrimp dip has it all: cream cheese, mayo, sour cream, parmesan…oh, and lots of shrimp!
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This Creole Shrimp Dip is Addictive! (Guaranteed Crowd Pleaser!) - Quick & Easy Appetizer Recipe
Seafood Lovers to the front! This Creole or Cajun Shrimp Dip is the only Sure Thing this Sunday - because let's face it, your NFL team will probably let you down again, lol. It doesn't get much easier than this one! Let's #makeithappen
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VIEW RECIPE:
Shopping List:
1.5 lbs large shrimp
1 onion
1 red and green bell pepper
2-3 stalks of celery
1-2 jalapenos
3 tbsps butter
8 oz cream cheese
1 cup sour cream
1 tsp lobster base
1 tsp worcestershire suace
1 tsp hot sauce
1 tsp lemon juice
1/2 cup dry white wine (chardonnay) - or veggie broth
2 tbsps roasted garlic (or plain)
1/2 cup parmesan cheese
1 cup mozzarella cheese
1 cup colby jack cheese
AP and Lemon Bae (use your favorite seafood seasoning)
creole seasoning
Baugette:
roasted garlic (or plain)
1/4 cup olive oil
3 tbsps parsley
garlic and herb seasoning
salt and pepper