Shrimp Mold

Name: Shrimp Mold
Yield: serves 12¿15
Ingredients: The juice from one 6 1/2-ounce can minced clams, clams reserved for another use; Three 1/4-ounce packets unflavored gelatin; 1 pound fresh shrimp, cooked; One 8-ounce package cream cheese; 1 small onion, grated; 1 cup mayonnaise; 1 cup chopped celery; 1 tablespoon Worcestershire sauce; The Lady’s Insane Salt; Fresh chopped parsley and paprika, for garnish

December 14, 2011

Recipe information

Yield
serves 12¿15

Ingredients

The juice from one 6 1/2-ounce can minced clams, clams reserved for another use

Three 1/4-ounce packets unflavored gelatin

1 pound fresh shrimp, cooked

One 8-ounce package cream cheese

1 small onion, grated

1 cup mayonnaise

1 cup chopped celery

1 tablespoon Worcestershire sauce

The Lady’s Insane Salt

Fresh chopped parsley and paprika, for garnish

Preparation

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 to taste. Pour the mixture into a lightly greased 1-quart mold and refrigerate for at least 2 hours or until firm. To serve, turn the mold out onto a platter. Garnish with parsley and paprika. Serve with crackers.

Paula Deen's Kitchen Classics

TagsSpreads Shrimp Shellfish Seafood Cream Cheese Cheese Dairy Snack Starter No-Cook Cookbooks

Recipe notes

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