Sunshines Shrimp Mold Food

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.

SHRIMP MOLD

Steps:

• Dissolve gelatin in hot water.
• Add cream of mushroom soup, cream cheese and heat on low until blended.
• Add celery, green onion, mayonnaise, shrimp and stir well.
• Pour into mold and put in fridge until set, about 3 hours.
• Unmold and serve with crackers.

MOLDED SHRIMP SPREAD

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.

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.

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.

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.

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.

LIGHT SHRIMP MOLD

Steps:

• Grease a 1-quart gelatin mold or several smaller molds.
• In top of double boiler, place gelatin, water and cream cheese; heat until melted.
• Mix well, remove from heat and cool slightly.
• Add all remaining ingredients and mix well.
• Pour into prepared mold (molds) and refrigerate until set (about 2-3 hours or overnight).
• To serve, unmold onto a bed of lettuce.
• Serve with crackers.