SHRIMP MOLD
A great shrimp appetizer! Serve with crackers or toasted French bread.
Provided by B. Gisclair
Categories Appetizers and Snacks Dips and Spreads Recipes Shrimp Dip Recipes
Time 1h25m
Yield 5
Number Of Ingredients 8
Steps:
- Heat soup in a small saucepan or in a microwave oven.
- In a medium bowl, stir gelatin into cold water. Mix hot tomato soup into the gelatin liquid.
- In a medium size mixing bowl, combine cream cheese and mayonnaise together. Mix soup mixture into the mayonnaise and cream cheese mixture. Mix well. Add shrimp, celery, and green onions.
- Spoon the mixture into a 1 quart mold and refrigerate for at least 1 hour, but preferably overnight. Unmold onto a serving plate before serving.
Nutrition Facts : Calories 580.8 calories, Carbohydrate 11.4 g, Cholesterol 231.2 mg, Fat 48.8 g, Fiber 0.7 g, Protein 25.6 g, SaturatedFat 13.2 g, Sodium 924.6 mg, Sugar 5.3 g
MOLDED SHRIMP SPREAD
I usually make this recipe for parties and family gatherings. It never lasts long, because folks go straight for it.
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 4-1/4 cups.
Number Of Ingredients 11
Steps:
- In a saucepan, heat soup and cream cheese over medium heat until cheese is melted, stirring frequently. Remove from the heat; set aside to cool., In a small microwave-safe bowl, sprinkle gelatin over water; let stand for 1 minute. Microwave on high for 40 seconds; stir. Let stand for 2 minutes or until gelatin is completely dissolved. Stir the gelatin mixture, celery, mayonnaise, lemon juice and onions into soup mixture. Fold in shrimp., Pour into a 5-cup ring mold coated with cooking spray. Cover and refrigerate for 8 hours or until set. , Invert onto a serving plate. Fill center with lettuce and shrimp if desired. Serve with crackers.
Nutrition Facts : Calories 87 calories, Fat 8g fat (2g saturated fat), Cholesterol 20mg cholesterol, Sodium 132mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
MOLDED SEAFOOD SPREAD
This recipe is loved by everyone at cocktail parties and potlucks. You can use either shrimp or crab, or a combination of both, It's tasty, but also very pretty when presented.
Provided by Chef PotPie
Categories Spreads
Time 12m
Yield 1 mold
Number Of Ingredients 8
Steps:
- Heat soup and cream cheese together in saucepan over low heat, whisking until smooth.
- In small bowl, soften gelatine in cold water and add to cream cheese mixture.
- Stir until well blended.
- In separate bowl, mix together mayonnaise, scallions and celery.
- Stir into cream cheese mixture until well blended.
- Gently fold in shrimp until well mixed and turn into a lightly oiled 4 cup mold.
- Chill several hours or overnight.
- To unmold, place mold in warm water for a few seconds and invert onto a plate. Place crackers around.
Nutrition Facts : Calories 2201.2, Fat 160, SaturatedFat 54.2, Cholesterol 911.2, Sodium 5027.4, Carbohydrate 97.4, Fiber 6.3, Sugar 25.9, Protein 100.9
MOLDED SHRIMP SPREAD APPETIZER
Always a party favorite, and a pound of shrimp goes a long way. Fresh or pasteurized lump backfin crab can be substituted for the shrimp. It is a very low-fat appetizer, yet no one realizes it! Cooking time includes 3 hours refrigeration time. Do Not Freeze.
Provided by BeachGirl
Categories Spreads
Time 3h30m
Yield 24 serving(s)
Number Of Ingredients 11
Steps:
- Spray a 1-quart or several smaller molds with non-stick cooking spray.
- Bring 3 cups water to boil.
- Add peeled shrimp and simmer just until shrimp turn pink.
- Drain, reserving 1/2 cup water.
- Cool shrimp and finely dice.
- Set aside.
- Finely dice celery; grate onion and bell pepper.
- In glass bowl, add 1/4 cup reserved shrimp cooking liquid, gelatin and cream cheese.
- Microwave on medium-high about 1 minute.
- Stir.
- Repeat microwave process again for 1 more minute.
- Stir.
- Watch carefully and stop microwave process when cream cheese is almost, but not quite, melted as you do not want to cook it- just melt it.
- Add remaining 1/4 cup of reserved shrimp cooking liquid and stir to make creamy mixture.
- Cool.
- Add shrimp and remaining ingredients to cheese mixture.
- Stir to mix well.
- Pour into prepared molds and refrigerate several hours until set- at least 2 hours for 1-quart mold.
- It can be refrigerated for up to 2-3 days before serving.
- To serve, loosen edges of mold with a knife.
- Unmold onto a plate lined with lettuce leaves.
- Surround with assorted crackers and a knife for spreading.
- Or serve crackers in separate basket.
Nutrition Facts : Calories 42.2, Fat 0.5, SaturatedFat 0.2, Cholesterol 38, Sodium 167.4, Carbohydrate 3.5, Fiber 0.4, Sugar 1.8, Protein 5.6
CRAB APPETIZER MOLD
This easy dish is ideal for parties. It is a true indulgence.-Kathi Mulchin, Salt Lake City, Utah
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 4-1/2 cups.
Number Of Ingredients 9
Steps:
- In a small microwave-safe bowl, sprinkle gelatin over cold water; let stand for 1 minute. Microwave, uncovered, on high for 20 seconds. Stir; let stand for 1 minute or until gelatin is completely dissolved., In a large saucepan, combine the soup, cream cheese, mayonnaise and gelatin. Cook and stir over medium heat for 5-7 minutes or until smooth. Remove from the heat; stir in the crab, celery and onions., Transfer to a 5-cup ring mold coated with cooking spray. Cover and refrigerate for 4 hours or until set. Unmold onto a serving platter; serve with crackers. ,
Nutrition Facts : Calories 168 calories, Fat 15g fat (4g saturated fat), Cholesterol 36mg cholesterol, Sodium 291mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 6g protein.
SEAFOOD MOLD
Provided by Ava Smith
Categories Milk/Cream Blender Food Processor Mushroom Shellfish Buffet Cream Cheese Crab Shrimp Spice Spring Chill
Yield Makes about 10 servings
Number Of Ingredients 15
Steps:
- Dissolve gelatin in 1/2 cup cold water and let sit.
- Mix liquid crab boil (vary amount according to taste) with 1/4 cup water in small bowl. Soak seafood in crab boil mixture. (If using shrimp, cook until done first, then let soak.)
- Chop onions and pepper in food processor or blender. Slowly melt butter in skillet and sauté onion and pepper mixture until soft and onions are clear. Remove from pan and set aside.
- In the same pan used to cook the onions, add soup and cream cheese and melt over low heat until the cream cheese is melted and the mixture is smooth. Cream cheese burns easily, so stir constantly. Add dissolved gelatin and Worcestershire sauce to taste. The mixture will thicken as you stir. Turn off heat.
- Remove seafood from crab boil mixture, drain, and chop in food processor until smooth. Add to cream cheese mixture. Add onion mixture and mix well. Add Creole seasoning to taste.
- Pour in mold or shallow dish and refrigerate overnight or at least 3 hours, until thickened (it will set just like Jello).
- Release mold onto serving platter and garnish with cilantro. Serve.
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