Shrimp Mold
Yield
12 servingsPrep
10 minCook
10 minReady
6 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
cream cheese
|
|
| 1 | can |
soup, cream of shrimp
or cream of celery |
* |
| ¼ | cup |
onions
finely diced |
|
| 1 | cup |
mayonnaise
|
|
| 1 | cup |
water
cold |
|
| 2 | tablespoons |
gelatin, unflavored
unflavored (2 pkts) |
*
|
| 1 | cup |
celery
finely diced |
|
| 12 | ounces |
baby shrimp
or canned crab meat, or a combination |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
cream cheese
|
|
| 1 | can |
soup, cream of shrimp
or cream of celery |
* |
| 59 | ml |
onions
finely diced |
|
| 237 | ml |
mayonnaise
|
|
| 237 | ml |
water
cold |
|
| 3E+1 | ml |
gelatin, unflavored
unflavored (2 pkts) |
*
|
| 237 | ml |
celery
finely diced |
|
| 346.8 | ml/g |
baby shrimp
or canned crab meat, or a combination |
* |
Directions
In a large saucepan, combine cream cheese, soup, and onion.
Heat until all dissolved and blended.
Add mayonaise, mix well, and remove from heat.
Sprinkle gelatin over water and heat until dissolved.
Add celery and seafood to soup mixture, then add gelatin and mix all well.
Pour into 6-cup mold and chill until set.
Serve with sourdough rolls thinly sliced and crackers.
