Classic Shrimp Mold

This is an OLD recipe that I started using back in the 70's - it is still a classic and still gets great reviews. I know sometimes recipes like this seem too time consuming and maybe a little daunting... but believe me it really is simple - it just looks like you slaved over it!

SHRIMP MOLD

1 – 8 ounce cream cheese
1 bundle green onions
1 – 10 can tomato soup
1 C mayonnaise
1 pkg Knox gelatin
½ C. chopped celery
1 T liquid crab boil
2 T Worcestershire
1 lb shrimp (small) boiled (reserve a few choice shrimp for garnish)
salt, pepper to taste

--------------

Melt cheese in undiluted tomato soup over low heat until cheese isn’t lumpy. A whisk is handy here!

Dissolve gelatin in ¼ C. water… when completely dissolved pour into the soup mixture.

Chop your celery and green onions finely and put into mix.

Add the shrimp that you have coarsely chopped and have drizzled the crab boil liquid on.

Add mayonnaise and seasonings. (I love Blue Plate Mayo! - It is a New Orleans staple)

Put into a PAM coated mold ( fish shape is always nice ) and refrigerate. You can do this over a two day period - or make it early in the morning and use it that same evening.

To unmold - simply run hot water in sink and push the mold into the hot water just shy of the rim for just a few seconds, remove from water, place your serving platter over your mold and invert the whole thing.

Pop back into the fridge and garnish with parsley or green onions and if you have a few spare shrimp pop them on the platter.

Serve with good club crackers. This is a wonderful dish and sounds harder than it actually is !

This mold makes a wonderful shower food, it is cool and creamy and tastes wonderful ! You will get rave reviews on this one !

Lately I seem to be dreaming about food... that always happens when I start going to the gym...maybe I should just get up and cook instead of just dreaming about it!
*********************************************************************************