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This recipe for SHRIMP MOLD, by , is from The Fontenot Family Cookbook , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Priscilla Daigle


2 pounds shrimp-peeled & deveined.
12 oz. Cream Cheese(1 8-oz. & 1/2 of another 8-oz.
1 can Campbell's Tomato Soup.
2 stalks (branches) celerychopped very fine.
3 stalks shallots chopped very fine.
1 cup mayonnaise.
1/2 tsp. red pepper.
1 tsp.Liquid Crab Boil (I use to my taste).
2 packets Unflavored Gelatin.
1/4 cup hot water for gelatin
salt and black pepper to taste.

Peel, rinse, and devein shrimp. Sauté until orange, let cool and chop as desired.I used large shrimp and cut into 3 or 4 pieces. Melt cream cheese and tomato soup on low heat until well mixed (bubbling). Add shrimp, shallots, celery, red and black pepper and salt. Let simmer 5 to 10 minutes. Turn off fire. Add mayonnaise & liquid crab boil and stir real well. Mix the hot water and gelatin and stir briskly. Add gelatin to shrimp mixture and stir until well blended. Spray mold with Pam. Pour mixture into mold. It will chill in 3 hours, but it is better if it chills overnight. Serve with Keebler Crackers or whatever you preference.




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