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.
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Prep time: 3 hours Cook time: 5 minutes Servings: 8 to 12 Ingredients 8 ounces cream cheese 1 cup mayonnaise 2 cans cocktail shrimp or (1½ cups cooked, chopped shrimp) 1 cup finely …
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, …
Directions 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 …
1⁄3 cup shrimp, liquid 1 cup mayonnaise 4 dashes Tabasco sauce 2 dashes Worcestershire sauce salt directions Bring soup to boil. Dissolve gelatin in shrimp liquid. Add …
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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 …
Sensational Shrimp Mold (Paula Deen) Recipe Thaw the seafood. Remove any shells or shrimp tails. Place in food processor and pulse 8 to 10 times until finely chopped, but not …
Rinse peeled shrimp and place in a pot of seasoned water (enough to cover the shrimp.) Boil until pink and tender. Drain the shrimp and move to the refrigerator, reserving 1 cup of the liquid for shrimp stock. In a …
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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 …
Molded Shrimp Dip - Paula Deen . 1 week ago pauladeen.com Show details . In a food processor, cream the cheese and mayonnaise. Heat the soup, gelatin, and salt in a small …
large peeled, deveined shrimp, sugar, dry white wine, water, grated Pecorino Romano cheese and 10 more Prawn & Zucchini Fritters KitchenAid green onions, fresh mint, …
Stir in the 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.
Ingredients. 1 8 ounces cream cheese. 2 1 cup mayonnaise. 3 2 cans cocktail shrimp or (1½ cups cooked, chopped shrimp) 4 1 cup finely chopped celery. 5 ½ cup finely chopped onion. 6 1 package gelatin. 7 ½ can tomato soup. 8 1 teaspoon salt.
Heat the soup, gelatin, and salt in a small sauce pan till dissolved. Add the soup mixture to creamed cheese mixture, add the onion and celery, and use the processor to combine everything. Stir in the shrimp. Pour the mixture into a sprayed fish mold (think 1970’s copper molds), and refrigerate until firm.
Bring 2 cups water and 1 teaspoon salt to a boil in a medium saucepan and add the shrimp. When the water returns to a boil, turn off the heat, cover the pot, and allow the shrimp to sit for 5 minutes. Drain, peel and devein.