"Hunger is the best sauce in the world."--Cervantes

Shrimp Mold Recipe

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

Contributor:  
Contributor:  
Rita Corvelli Meyers
Added: Sunday, April 30, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 can tomato soup
3 envelopes Knox unflavored gelatin
1/2 cup cold water
2 small cans of shrimp (I use fresh shrimp, if large shrimp,
I cut into smaller pieces)
1 cup mayo
1/4 tsp. salt
1 medium onion, finely chopped
1-2 ribs celery
3 oz. cream cheese
2 Tbsp. fresh lemon juice

Directions:
Directions:
Chop medium onion and add to a 2 cup measuring cup, then add finely chopped celery to make 1 1/2 cups full.

Heat undiluted tomato soup adding 3 oz. cream cheese.

Drain shrimp (or prepare fresh shrimp) and mix with mayo and lemon juice and salt.

Soften 3 envelopes of gelatin in the cold water.

Then add all ingreadients together and mix.

Pour into desired mold. Refrigerate until set up.

Serve with crackers or toasted baquette slices.

Preparation Time:
Preparation Time:
approx. 30 minutes
Personal Notes:
Personal Notes:
I believe this recipe was found in one of the old St. Ann's little cookbooks. Mom still has those cookbooks, it fun to look through them still. Mom made this recipe a long time ago and I just dug it out again for one of Maureen's clothing parties.

 

 

 

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