Shrimp Mold

Name: Shrimp Mold
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 1 can tomato soup; 1 (8 oz.) pkg. cream cheese, softened; 1/4 c. water; 1 pkg. unflavored gelatin; 1 c. mayonnaise; 1/2 c. finely chopped onion; 1/2 c. finely chopped celery; 1/4 c. finely chopped pepper; 12 to 16 oz. small frozen shrimp; crackers

Eats Now Editorial Team · Seafood

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Shrimp Mold – a delicious recipe with tomato soup, cream cheese, water, unflavored gelatin, mayonnaise, onion. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

1 can tomato soup
1 (8 oz.) pkg. cream cheese, softened
1/4 c. water
1 pkg. unflavored gelatin
1 c. mayonnaise
1/2 c. finely chopped onion
1/2 c. finely chopped celery
1/4 c. finely chopped pepper
12 to 16 oz. small frozen shrimp
crackers

1
Defrost shrimp.
2
Mix tomato soup, cream cheese and water together over low heat.
3
When smooth, add gelatin and stir.
4
Remove from heat.
5
When cooled, add mayonnaise.
6
Mix onion, celery and pepper and add to sauce.
7
Fold in shrimp.
8
Pour into greased 6-cup mold and refrigerate overnight.
9
Serve with crackers.

No nutrition data on file — estimate from the ingredient list.

* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 can tomato soup, 1 (8 oz.) pkg. cream cheese, softened, 1/4 c. water, 1 pkg. unflavored gelatin, and more.

Yes, Shrimp Mold falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Category
Seafood

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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