Shrimp Mold

A retro party favorite: tomato soup and cream cheese melted with gelatin, mixed with tiny shrimp, onion, celery and mayonnaise, chilled in a mold and served with crackers. Makes about 5 cups.

From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.

Steak and Seafood title card for Shrimp Mold, photo coming soon
  • Prep 20 min
  • Cook 10 min
  • Chill 3 hr
  • Total 3 hr 30 min
  • Yield About 5 cups

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Shrimp mold was a fixture of cocktail parties, and Sandra Mills's version is the classic: condensed tomato soup and cream cheese heated until smooth, set with gelatin, and filled with tiny shrimp, chopped onion and celery, enriched with mayonnaise.

It chills in a mold for two to three hours and is turned out onto a platter with an assortment of crackers.

Ingredients

  • 1 can tomato soup
  • 8 ounces of cream cheese
  • 1 package of unflavored gelatin
  • 1/2 cup chopped onion
  • 1/3 cup chopped celery
  • 8 ounce package of frozen tiny shrimp
  • 1 cup of mayonnaise

Instructions

  1. Heat. Heat the tomato soup and cream cheese together until smooth.
  2. Add the gelatin. Add the gelatin and stir until dissolved.
  3. Add the vegetables and shrimp. Remove from the heat and add the onion, celery and shrimp.
  4. Add the mayonnaise. When the mixture has cooled slightly, add the mayonnaise.
  5. Chill. Pour into a mold and refrigerate for 2 to 3 hours, until set.
  6. Serve. Remove from the mold and serve with an assortment of crackers.

Tips

  • Use cooked tiny shrimp and thaw them first; pat them dry so the mold sets firmly.
  • Lightly oil the mold, or wipe it with mayonnaise, so it releases cleanly.

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