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SHRIMP MOLD

posted Dec 7, 2011, 5:40 PM by Unknown user
Jimmy L. Babin
Creative Cajun Cooking
A mouth watering dip that may make
you forget the cracker
Servings: 200
Yield: 4 Molds
43 Ounces tomato soup
32 Ounces cream cheese
6 Ounces gelatin
2 Cups water
1 quart mayonnaise
1 Stalk celery, chopped fine
2 Cups shallots, chopped fine
1 Cup MAGIC SWAMP DUST
5 Pounds cooked shrimp
  • Heat soup and cream cheese until blended smoothly
  • Dissolve gelatin in water and add into soup and cream cheese
  • Adding in MAGIC SWAMP DUST
  • Cook at a slow boil for 10 minutes stirring constantly then turn off fire
  • Add in shrimp and let cool to 140 degrees
  • Mix in celery, shallots, and mayo stirring until well blended
  • Pour into your favorite mold dish
  • Then place in refrigerator until gelled and cold
  • Remove from mold, garnish with your favorite decoration, and enjoy with your favorite cracker

Per Serving (excluding unknown
items): 62 Calories; 5g Fat (76.5%
calories from fat); 3g Protein; 1g
Carbohydrate; trace Dietary Fiber; 29mg Cholesterol; 82mg Sodium. Exchanges: 0 Grain (Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates.
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