"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Shrimp Mousse Recipe

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This recipe for Shrimp Mousse, by , is from The Sirmon Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Leslie Sirmon
Added: Monday, August 3, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Mayonnaise for coating
1 1/2 cups finely chopped onions
1 1/2 cups finely chopped celery
1 cup mayonnaise
1 envelope unflavored gelatin
1/4 cup warm water
1 (10-ounce) can cream of mushroom soup
1 ounces cream cheese
1 1/2 cups peeled cooked shrimp
Juice of 1 lemon
Tabasco sauce to taste

Directions:
Directions:
Coat a mold with mayonnaise and set aside. Mix the onions, celery and 1 cup mayonnaise in a bowl and set aside. Soften the gelatin in the water in a small bowl. Combine the soup and cream cheese in a microwave-safe bowl. Microwave on HIGH at 30-second intervals until the cream cheese melts, stirring after each interval. Stir in the gelatin. Let stand until cool. Add the vegetable mixture and shrimp and mix well Stir in the lemon juice and Tabasco sauce. Spoon into the prepared mold. Chill until set. Serve with crackers.

Number Of Servings:
Number Of Servings:
36
Personal Notes:
Personal Notes:
This also makes a wonderful filling for hollowed-out tomatoes. Just fill the tomato, garnish the top with a sprinkling of chopped parsley, place in the center of a plate lined with salad greens, and serve. It's as lovely to look at as it is to eat.

 

 

 

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