Heat soup.
Add cream cheese.
Stir until melted.
Add celery and green onions.
Mix gelatin with 1/4 cup water.
Add to soup mix.
Add shrimp and mayonnaise.
Spray Pam in shrimp mold.
Pour mix into pan.
Chill several hours or overnight.
To remove mold from pan, put bottom of pan in warm water about 30 seconds to loosen.
Flip over onto serving tray and tap gently.
For Shrimp:
Over medium heat cook
Whisk together all ingredients (except for shrimp) in a medium bowl, until well combined.
Cover and refrigerate several hours (or overnight) for flavors to blend. Before serving, taste and adjust for seasoning.
Place dip in a serving bowl and surround with shrimp.
For Shrimp paste:
Shell shrimp completely. Reserve shells for sauce (recipe to follow) and rinse
ow and continue to cook for about 1 hour or until
ix rest of ingredients except shrimp and mayonnaise. Add this mix
ell.
For Cajun Hollandaise Sauce: Saute the ham and shrimp in
edium saucepan and add the shrimp.
When the water returns
In large saucepan, bring undiluted soup to a boil. Dissolve gelatine in cold water. Add mixture to hot tomato soup. Add cream cheese; beat with an egg beater or wire whisk. Let cool. Add celery, onion, mayonnaise and cut up shrimp. Spread mold with mayonnaise. Pour mixture into mold. Chill for 24 hours. Loosen with warm water over mold. Invert on lettuce leaves on a platter. (Fits perfectly into 5 1/2-cup fish mold.) Serve with Escort crackers or Wheat Thins. Appetizer for 12 people or more.
For sauce:
Heat oil in
stir well.
Add the shrimp and saute just until they
ONLY USE FOR BEST TASTE WILD CAUGHT SHRIMP NO FARM RAISED SHRIMP I don
Chop shrimp, pimento, eggs and celery separately in blender. Place in bowl.
Put gelatin into blender.
Add boiling water. Cover and process on \"stir\" until dissolved.
Add remaining ingredients and process on \"mix\" until smooth.
Pour over mixture in bowl and mix well.
Pour into well-greased 1-quart mold and chill thoroughly.
This mold will stand up, yet is soft enough for dip.
Bring soup to a boil; remove from heat.
Add to soup: gelatin, water and cream cheese.
Mix well.
Add to soup mixture: onion, celery, mayonnaise and shrimp.
Mix well.
Pour ingredients into mold sprayed with nonstick spray.
Chill several hours or overnight.
Turn out mold onto large plate.
Garnish with parsley, sliced almonds for fish scales and stuffed olive slice for fish eye.
Mix all ingredients, except shrimp, together.
Drain shrimp, crumble and fold into mixture.
Pour into mold.
Refrigerate at least 2 hours.
Serve on a bed of lettuce with party rye or pumpernickel bread slices.
Soften gelatin in milk.
Heat soup and cream cheese until melted.
Stir in softened gelatin.
Add remaining ingredients. Pour into lightly greased 4-cup mold.
Chill several hours.
Serve with crackers.
May also mold in individual molds and served as salad.
(May substitute chicken for shrimp and use cream of chicken soup. Dilute curry powder.)
Yields 4 cups.
Bring soup to boil.
Add cream cheese; stir until melted. Slowly add gelatine.
Add shrimp, celery and onion; stir.
Remove from heat; cool for 5 minutes.
Add mayonnaise; stir.
Place in greased mold (3 1/2 cup mold) in refrigerator until firm.
Put tomato soup in 2 quart saucepan and bring to a boil.
Lower heat and add gelatine and stir for 4 minutes.
Add cream cheese and stir until smooth.
Take off heat.
Fold in mayonnaise, celery, onion and shrimp.
Put into a 4 cup mold and chill overnight.
Dissolve gelatin in 1/4 cup water.
Add soup and bring to a boil over medium heat.
Add cream cheese and melt, then remove from fire.
To shrimp, add mayonnaise, celery, onions and remaining ingredients.
Grease mold with butter very well.
Pour into mold and refrigerate for at least 24 hours.
To unmold, dip in sink of warm water.
Serve with crackers.
Heat soup, gelatin and salt to boiling, then take off heat. Add mayonnaise and cream cheese; mix all together with whisk. Stir in celery, onion and shrimp.
Mold and chill until firm. Unmold and serve with crackers.