SHRIMP MOLD DIP
A vintage but tasty recipe, this Shrimp Mold Dip will be the highlight of the party with a creamy tomato base, salad shrimp, and onion and celery. Classic, simple, and delicious!
Provided by The Gracious Wife
Time 30m
Number Of Ingredients 9
Steps:
- Pour 1/2 cup water in a glass. Dissolve gelatin in the water. Set aside.
- In a medium saucepan over medium heat, add soup and heat to steaming.
- Add cream cheese to the saucepan, and stir constantly until cream cheese is totally incorporated.
- Add mayo and stir until smooth.
- Add remaining ingredients (including the gelatin mixture). Stir to combine.
- Pour shrimp dip mixture into a serving bowl.
- Cover and refrigerate until set, about 3 hours.
- Serve with your favorite crackers.
FESTIVE FRUIT GELATIN MOLD
Provided by Trisha Yearwood
Categories dessert
Time 10h15m
Yield 12 servings
Number Of Ingredients 6
Steps:
- Prepare the gelatin mix according to the package instructions, using the seltzer in place of the cold water. Allow to cool for 30 minutes.
- Meanwhile, place a mandarin followed by a blackberry in the grooves of a 2.1-quart fluted bundt pan. Repeat to form a circle. Pour in just enough of the gelatin to cover the fruit (about 1 1/2 cups). Chill until set, about 1 1/2 hours, leaving the remainder of the gelatin mix on the counter.
- Sprinkle the blueberries in an even layer over the firm gelatin. Cover with the remaining mandarin oranges. Top with the remaining blackberries. Pour the remaining gelatin mixture over the fruit. Chill until firm, at least 8 hours and up to overnight.
- When ready to serve, place the gelatin mold in a bowl of warm water for 2 minutes to loosen. Invert onto a circular serving platter. Fill the center of the mold with fresh berries to serve.
CHRISTMAS RIBBON MOLD
Layers of JELL-O Gelatin (and the secret to getting the marshmallows on the bottom) are just two reasons this will be the star of the Christmas buffet.
Provided by My Food and Family
Categories Recipes
Time 6h45m
Yield 10 servings, 1/2 cup each
Number Of Ingredients 5
Steps:
- Add 1 cup boiling water to red gelatin mix; stir 2 min. until completely dissolved. Stir in 3/4 cup cold water. Pour into 5-cup mold. Refrigerate 2 hours or until set but not firm.
- Meanwhile, stir remaining boiling water into lime gelatin mix in medium bowl 2 min. until completely dissolved. Stir in remaining cold water. Refrigerate 30 min. or until cooled; gently stir in marshmallows. Spoon over red gelatin. (Marshmallows will float to the top.)
- Refrigerate 4 hours or until firm. Unmold.
Nutrition Facts : Calories 110, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 95 mg, Carbohydrate 25 g, Fiber 0 g, Sugar 22 g, Protein 1 g
SHRIMP MOLD RECIPE - (3.9/5)
Provided by cartwohl
Number Of Ingredients 10
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, green onions, parsley and tabasco. 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. Serve with crackers of your choice
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.
SHRIMP MOLD (NEW ORLEANS STYLE)
My Grandmother's recipe - the best I have had. This is not spicy. ONE NOTE: I never have luck removing things from molds so I always use a decorative serving mold, never messy. Serve with gourmet crackers. You should use seasoned boiled shrimp to add to the flavor. Watch it dissapear! Yummy!
Provided by Kikimony
Categories < 15 Mins
Time 15m
Yield 1 Mold
Number Of Ingredients 11
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).
SENSATIONAL SHRIMP MOLD
This mold is so creamy and so good - yum! It is easy to prepare and can be done in advance. This is originally courtesy of Ms. Paula Deen but have tweaked it a bit here and there.
Provided by Manami
Categories Spreads
Time 2h30m
Yield 6-8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 296, Fat 21.2, SaturatedFat 9.5, Cholesterol 161.9, Sodium 771.3, Carbohydrate 9.1, Fiber 1.1, Sugar 1.5, Protein 18.8
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
CHRISTMAS SHRIMP CURRY
Provided by Food Network
Categories main-dish
Time 35m
Yield 6 generous servings
Number Of Ingredients 11
Steps:
- Melt butter in a double boiler. Add onion. Simmer until tender. Stir in flour and other dry ingredients. Gradually stir in chicken broth and milk. Cook over boiling water, stirring until thickened. (Could be 10 minutes.) Add shrimp and lemon juice. Heat to serving temperature. (Be sure not to heat too long or shrimp will over-cook and turn to rubber.) Serve over fluffy rice with two or more accompaniments on top: chutney, shredded coconut, diced bananas, sliced avocado, pineapple chunks, bacon bits, salted almonds, Spanish peanuts or currant jelly.
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