"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Shrimp Mold Recipe

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This recipe for Shrimp Mold, by , is from A Taste of Geismar, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Paul McClung - QA
Added: Tuesday, February 13, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 can tomato soup
1 (8 oz.) pkg. Philadelphia cream cheese - softened
1/2 c. Blue Plate mayonnaise
3/4 c. chopped celery
3/4 c. chopped shallots (green onions)
2 envelopes of unflavored gelatin (Knox)
2 lbs. sautéed chopped shrimp (highly seasoned)

Directions:
Directions:
Coat frying pan with cooking oil (about 2 tablespoons). Add shrimp and sauté on low heat. Add 1/2 tsp of salt, 1/2 tsp liquid crab boil, and enough cayenne pepper to make the shrimp almost too hot to eat.

In another sauce pan, heat soup and add cream cheese until the lumps are all melted. Dissolve gelatin in 1 cup boiling water. Add to soup mixture stir and let cool. Chop the celery, green onions, and the shrimp finely. After they are chopped, put in food processor to chop it finer by bumping it once or twice. Do not puree. Stir in the seasonings and shrimp into the soup mixture. Then add mayonnaise and stir until completely mixed or until you can't see the mayo anymore. Then pour into mold and chill for a few hours. Best left overnight.

 

 

 

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