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
Make Louisiana Shrimp Dip in Minutes: An Easy and Delicious Recipe!
Make Louisiana Shrimp Dip in Minutes: An Easy and Delicious Recipe! - In this easy and delicious shrimp dip recipe, you'll learn how to make a quick and easy Louisiana shrimp dip in minutes. This dip is perfect for any party or event and is sure to be a hit with your guests!
If you're looking for an easy and delicious shrimp dip recipe, then you've found it! This recipe is easy to follow and will quickly get your party going! Plus, it's colorful and eye-catching, making it the perfect party and game day appetizer!
Ingredients:
3 Green Onions
1 Red Bell Pepper
½ stick Butter
1 lb Raw Shrimp (peeled and cleaned)
2 Garlic Cloves
1 cup Cream Cheese
3 tbsp. Sour Cream
1 tbsp. Creole Kick -
1 tbsp. chopped fresh Parsley
1/2 Lemon
Salt and Pepper to taste
All Purpose Seasoning:
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With this trick stolen from a restaurant, I surprised all the guests! Puff pastry baskets - BOMB!
With this trick stolen from a restaurant, I surprised all the guests! Puff pastry baskets - BOMB!
Ingredients:
puff pastry - 500 g (17.64 oz)
melted butter - 30 g (1 oz)
boiled potatoes - 2 pieces
canned red beans - 50 g (1.76 oz)
canned corn - 50 g (1.76 oz)
sour cream - 40 g (1.4 oz)
salt - 10 g (0.35 oz)
black pepper - 5 g (0.18 oz)
sweet paprika - 5 g (0.18 oz)
olive oil - 20 ml (0.7 fl oz)
pressed cheese - 80 g (2.82 oz)
cherry tomatoes - 4 pieces
IN THE OVEN 180°C (356 °F)/25 MIN
puff pastry - 500 g (17.64 oz)
butter - 30 g (1 oz)
boiled potatoes - 2 pieces
red bell pepper - 1 piece
canned corn - 50 g (1.76 oz)
olive oil - 20 ml (0.7 fl oz)
salt - 10 g (0.35 oz)
black pepper - 5 g (0.18 oz)
sweet paprika - 5 g (0.18 oz)
pressed cheese - 80 g (2.82 oz)
cherry tomatoes - 6 pieces
IN THE OVEN 180°C (356 °F)/25 MIN
for the sauce:
onion - 1 piece
garlic - 2 cloves
parsley - 10 g (0.35 oz)
butter - 30 g (1 oz)
oil - 20 ml (0.7 fl oz)
whipping cream - 400 ml (13.5 fl oz)
white wine - 100 ml (3.4 fl oz)
salt - 8 g (0.29 oz)
black pepper - 5 g (0.18 oz)
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Shrimp Mold
Spicy Shrimp Mold is another Southern gathering staple and always a hit! Louisiana gulf shrimp shine through this creamy and tomatoey base.
Ingredients
• 1 lb. shrimp
• 1/4 yellow onion
• 3 stalks celery
• 1/2 bunch green onions
• 1 can tomato soup
• 1 cp Blue Plate mayo
• 1 8 oz block cream cheese, softened
• Creole seasoning
• 1 tsp hot sauce
• 1 tsp Worcestershire
• 2 packs unflavored gelatin
• 1/2 cp cold water
Directions
1. Peel, devein and clean shrimp. Boil for 3 minutes in seasoned water.
2. Add onion and celery to a food processor and mince finely. Add shrimp and coarse chop.
3. Add tomato soup and cream cheese to a pot and melt over medium heat. Once melted, season.
4. Mix gelatin and cold water. Add mixture to soup and whisk together until smooth.
5. Add in hot sauce and Worcestershire. Add in shrimp and onion mixture and combine well.
6. Add in thinly sliced green onion.
7. Remove from heat and mix in Blue Plate mayonnaise.
8. Spray a Jell-O mold with nonstick spray and ladle in mixture. Allow to cool before covering and placing in fridge overnight.
9. Remove from mold and serve with crackers.
Making Shrimp Mold With Mom - Retro Shrimp Dip Recipe - Holiday Cooking - Christmas Traditions
1-2 Pounds of seasoned boiled shrimp
8oz Cream cheese
1 Can cream of mushroom soup
2 bunches green onions
1 packet unflavored gelatin bloomed in 2 tbps cold water
1/2 lemon of lemon juice
Hot sauce and pepper to taste
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How to Make a Classic Shrimp Mold Dip: A Nostalgic Recipe
The classic shrimp mold dip is a popular retro recipe that was commonly served at parties and gatherings in the mid-20th century, particularly during the 1950s and 1960s. While it's difficult to pinpoint an exact place of origin for this recipe, it was a product of its time when molded gelatin salads and dips were quite fashionable.
Shrimp molds and similar seafood dips were likely inspired by various culinary influences, including French aspic dishes and American cocktail culture. They became a staple of American mid-century entertaining, showcasing canned or cooked shrimp suspended in a gelatin-based mixture. The recipe's popularity may have been influenced by the convenience of canned shrimp and the desire for visually striking and elegant appetizers.
#vintagerecipes #retrorecipes #shrimp #dip #appitizer
Ingredients
2 - 6 oz cans of tiny shrimp, drained, patted dry and diced small
1 can tomato soup
8 oz cream cheese, softened
1 cup mayo
1 package gelatin
2/3 cup celery , finely chopped about 3 stalks
2/3 cup onion , finely chopped
Instructions
Chop onion and celery. Drain shrimp, pat dry and dice/chop small. Pour tomato soup in a small saucepan and bring to a boil. Set aside. Mix may and softened cream cheese in a bowl, mix well. Add 1 packet of gelatin to 1/4 of water stir well. Pour tomato soup into a bowl and add gelatin. Add soup and gelatin to mayo/cream cheese. Mix well. Add shrimp, celery and onion. Mix well. Spray mold with Pam and add mixture. Refrigerate overnight. Unmold on a tray and serve with crackers.
Tupperware no longer sells the mold.