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Holiday Shrimp Mold
Holiday Shrimp Mold
YIELD Makes 12 servings
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INGREDIENTS
| 4‑1/2 | teaspoons unflavored gelatin |
| 1/4 | cup cold water |
| 1 | can (10-3/4 ounces) condensed tomato soup, undiluted |
| 1 | (3-ounce) package cream cheese |
| 1 | cup mayonnaise |
| 1 | (6-ounce) bag frozen small shrimp, thawed |
| 3/4 | cup finely chopped celery |
| 2 | tablespoons grated onion |
| 1/4 | teaspoon salt |
| White pepper to taste | |
PREPARATION:
- Dissolve gelatin in cold water in small bowl; set aside. Grease four 1-cup holiday mold pans or one 5-1/2-cup holiday mold pan; set aside.
- Heat soup in medium saucepan over medium heat until hot. Add cream cheese; blend well. Add gelatin mixture, mayonnaise, shrimp, celery, onion, salt and pepper. Pour into prepared molds; refrigerate 30 minutes. Cover with foil and refrigerate overnight.
- Unmold and serve with assorted crackers.
This recipe appears in:
Seafood
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