Monday, July 9, 2012

Shirley's Shrimp Mold


Do you have a tupperware jello mold in your cupboard that you haven't used in sometime?
Pull it out...because this recipe is so different you need to try it and then enjoy the rave reviews that my friend Shirley received when she brought it to a party. Even the shrimp nay sayers who took just a sample came back for a another cracker and Shrimp Mold dip. 
If you don't have a gelatin mold, any bowl will work. ...just give it a spray of cooking spray and it should work just fine.

  • 1 can tomato soup
  • 1 packet dry gelatin
  • 2 tablespoons fresh lemon juice
  • 2 tablepoons chili sauce
  • dash HP sauce
  • 1 large minced celrey stalk
  • 1/4 cup minced onion
  • 1 cup mayonaise
  • 1 250 gram / 8 ounces cream cheese at room temperature
  • 1 pound small cooked shrimp
  1. Beat the cream cheese in a large mixing bowl until smooth and cream. Add the mayo and stir until smooth and set aside.
  2. Heat the soup on low and add the gelatine and then all the sauces and continue to heat on low until gelatine dissolves.  Cool slightly.
  3. Whisk into the cream cheese mixture and add celery and onion and shrimp.
  4. Pour into an mold sprayed with cooking spray and chill overnight or at least for 4 hours.
  5. Unmold and set on a serving plate as shown and serve with an assortment of crackers.

12 comments:

  1. Wow- that's retro cool! I wish I had a tupperware jello mold.

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  2. It is supposed to hit 102 here this week. This recipe is just what I needed! Thinking low or fat free mayo and maybe just made lazy like in a square cake pan. Green salad and grits on the side.

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  3. I have my Tupperware mold. Looking forward and dusting it off and giving this recipe a try. Think I'll use light sour cream and light mayo to cut back on the calories.
    You can often find good used Tupperware molds in thrift stores for a fraction of the price to buy them new. Try Bibles for Missions, Value Village or the hospice thrift store, Thrifty Boutique.

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  4. This is such a special recipe in our family, and brought memories flooding back as I read it. My grandmother had a collection of recipes that she would use when it was her turn to host her bridge club. This is one of them and I remember hoping fervently that there might be leftovers, as it was one of my favorites!. There were always wonderful things going on in my grandmother's kitchen. Thank you Lovella.

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  5. I'm not a huge fan of gelatin dishes thanks to a childhood experience with some rather old jello at a Chinese restaurant (people forget it's an animal product and doesn't last forever). But in the spirit of forgiveness to jello, this looks really interesting, and the flavors sound wonderful. But what is HP sauce? Is it a regional thing?

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  6. I too question what HP sauce is. I'm thinking it may be a touch of Wocestershire sauce or something like that. IS it? Thanks Jane

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  7. I would think HP would be HOT PEPPER sauce- maybe either Franks Red Hot or sriracha...

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  8. No No, HP sauce is a British thing. Not red hot like Frank's - remember the bloggers are Canadian!

    The true name for this is "Shrimp Wiggle." For wiggling British jellies see:

    http://foodhistorjottings.blogspot.com/2012/06/spanish-paps-and-steeple-creams.html

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  9. A1 steak sauce is a good substitute for those of you in the US.

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  10. HP = steak sauce! Yeah, you could use A1, too!

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  11. Thanks everyone for your HP sauce info. I've been asked not to buy any more condiments for a while (I do get carried away), but I don't forsee any guff over steak sauce, especially if I make steak one night soon.

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  12. Love retro food like this. It looks like 1977. Fabulous.

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