Rosy Shrimp Mold Recipes

SHRIMP MOLD

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.

ROSY SHRIMP MOLD

Steps:

• Lightly oil a 4-cup mold. In a medium saucepan, mix gelatin and tomato juice let stand for 1 minute.Add cream cheese and mayonnaise. Stir over low heat until gelatin is dissolved and the mixture is smooth. Remove from heat.Stir in shrimp, celery, catsup, green onion and horseradish. Pour into the mold. Cover and chill at least 4 hours or overnight.To serve, unmold onto a chilled plate. Garnish with lemon and watercress or parsley. Serve with crackers.

ROSY SHRIMP MOLD

Steps:

• 1. Lightly oil a 4-cup mold. In a medium saucepan, mix gelatin and tomato juice let stand for 1 minute.2. Add cream cheese and mayonnaise. Stir over low heat until gelatin is dissolved and the mixture is smooth. Remove from heat.3. Stir in shrimp, celery, catsup, green onion and horseradish. Pour into the mold. Cover and chill at least 4 hours or overnight.4. To serve, unmold onto a chilled plate. Garnish with lemon and watercress or parsley. Serve with crackers.

ROSY SHRIMP MOLD

Steps:

• 1. Lightly oil a 4-cup mold. In a medium saucepan, mix gelatin and tomato juice let stand for 1 minute.2. Add cream cheese and mayonnaise. Stir over low heat until gelatin is dissolved and the mixture is smooth. Remove from heat.3. Stir in shrimp, celery, catsup, green onion and horseradish. Pour into the mold. Cover and chill at least 4 hours or overnight.4. To serve, unmold onto a chilled plate. Garnish with lemon and watercress or parsley. Serve with crackers.

CREAMY SHRIMP MOUSSE

Steps:

• In a large saucepan, combine the soup, cream cheese and mayonnaise. Cook and stir over medium heat until smooth; remove from the heat; set aside. , Meanwhile, in a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Cook and stir over low heat until gelatin is completely dissolved. , Transfer to a large bowl; cool slightly. Add the shrimp, onion, celery and cream cheese mixture. , Transfer to a lightly greased 6-cup mold. Cover and refrigerate for 4 hours or overnight. , Unmold onto a lettuce-lined serving plate. Garnish with parsley if desired. Serve with crackers. Refrigerate leftovers.

CRAB/SHRIMP MOLD

Steps:

• Heat soup until hot, not boiling.
• Add cream cheese, stir until blended.
• Dissolve gelatin in 3 tbsp hot water.
• Combine gelatin with soup mix.
• Add remaining ingredients.
• Pour into oiled mold.
• Refrigerate overnight.
• Serve with fresh bagels cut into wedges.

SENSATIONAL SHRIMP MOLD

Steps:

• Bring 2 cups water with 1 teaspoon salt, 1 teaspoon lemmon juice & dash of black pepper to boil in a medium saucepan and add the shrimp.
• When the water returns to the boil, turn off the heat, cover the pot, and allow the shrimp to sit for 5 minutes.
• Drain, peel and devein.
• Place the shrimp in processor and pulse about 8-10 times, until finely chopped but not mushy.
• Mix together cream cheese, mayonnaise, green onions, mustard, pinch of black pepper and hot sauce, if using; in a bowl mix, until well combined - then stir in shrimp.
• Line a 2-cup mold or glass bowl with plastic wrap, leaving lots of overhang.
• Place the shrimp mixture into the mold, packing tightly with a spatula.
• Cover with plastic wrap overhang and chill in the refrigerator for at least 2 hours or overnight.
• When ready to serve, unwrap the overhang and invert the mold onto a plate.
• Remove the plastic wrap.
• Garnish with parsley and lemon slices.
• Allow to come to room temperature before serving with water crackers or any other favorite snack cracker.

SHRIMP MOLD

Steps:

• Heat cream cheese and tomato soup in sauce pan.
• Dissolve gelatin in ¼ cup cold water. Add to soup mix.
• Let cool then add mayo, shrimp, and green onion.
• Pour mixture into a pretty molding dish or pan.
• Chill and serve with tortilla chips.

ROSY SHRIMP MOLD

Steps:

• Lightly oil a 4-cup mold. In a medium saucepan, mix gelatin and tomato juice let stand for 1 minute.Add cream cheese and mayonnaise. Stir over low heat until gelatin is dissolved and the mixture is smooth. Remove from heat.Stir in shrimp, celery, catsup, green onion and horseradish. Pour into the mold. Cover and chill at least 4 hours or overnight.To serve, unmold onto a chilled plate. Garnish with lemon and watercress or parsley. Serve with crackers.

SHRIMP MOLD (NEW ORLEANS STYLE)

Steps:

• Bring soup to boil.
• Dissolve gelatin in shrimp liquid.
• Add soup to cream cheese and blend until smooth.
• Add gelatin to soup- mix and add vegetables and mayonnaise.
• Add seasonings and salt to taste.
• Pour in greased mold.
• Cover with Saran Wrap and chill at least 4 hours before serving.
• (Preferably overnight).

SHRIMP MOLD

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.

SUNSHINE'S SHRIMP MOLD

Steps:

• Dissolve gelatin in water and set aside.
• Over low heat, melt cream cheese into soup.
• Combine mayonnaise, horseradish, mustard and pepper in bowl.
• Remove cheese and soup from when blended.
• Add add ingredients together and mix well.
• Pour into mold and refrigerate until set.
• Serve with crackers.

SEAFOOD MOLD

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.

SHRIMP MOLD

Steps:

• Place the clam juice in a large bowl. Add the gelatin and stir until dissolved. Add the shrimp, cream cheese, onion, mayonnaise, celery, Worcestershire sauce, and Insane Salt to taste. Pour the mixture into a lightly greased 1-quart mold and refrigerate for at least 2 hours or until firm. To serve, turn the mold out onto a platter. Garnish with parsley and paprika. Serve with crackers.