GERALDINE’S SHRIMP MOLD WITH ASSORTED CRACKERS

By Lsweetnell

Excellent recipe. Can also use canned lump crab meat (two small cans) or a pound of crab meat, picked through. MMMMM Might want to ease up on the onion, so many people do not like onions and only use 1/3 cup or use the trick I do use three scallions, white part only, finely chopped. Just add more celery, finely chopped.

Makes a 5-cup mold (can use any sprayed mold or bowl.

Thanks Geraldine, I used to make this and lost the recipe.

Ingredients

• 01 . one 10 3/4 oz. can of Campbell’s condensed tomato soup
• 02 . 1/4 c. water
• 03 . one 1 oz. envelope “Knox” unflavored gelatin
• 04 . 1 c. Hellmann’s mayonnaise (the mayo makes a difference (do not use that tangy stuff unless only you want to eat it.)
• 05 . 8 oz. Philadelphia brand cream cheese, softened
• 06 . two 4 oz. cans of cocktail shrimp, drained & mashed (or use 8 oz. fresh small shrimp finely chopped)
• 07 . 3/4 c. celery, finely chopped
• 08 . 3/4 c. onion, finely chopped
• 09 . Dash of salt & freshly ground black pepper
• 10 . 1 tsp. dried parsley flakes

Preparation

Step 1

* In a small saucepan, bring soup to a boil and remove from heat. Pour into a mixing bowl.
* Soften gelatin by pouring the ¼ cup of water into a small bowl and sprinkling the gelatin over the top. Let sit for a few minutes to soak up the water and then stir into the soup. Allow mixture to cool down while you chop the vegetables.
* Whisk the mayonnaise and cream cheese together until smooth and creamy. Then whisk into soup mixture until well blended. Stir in the remaining ingredients. Pour mixture into a 5-cup mold that’s been coated with a little cooking oil spray. A treasured old 5-6 cup Tupperware mold is ideal for this recipe. Cover and refrigerate for at least 8 hours or preferably overnight.
* Invert mold onto a serving platter surrounded by assorted crackers!