Shrimp Mold

Name: Shrimp Mold
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 envelopes plain gelatin; 1/2 c. cold water; 1 c. tomato soup; 1 1/2 c. water; 3 (3 oz.) pkg. cream cheese; 1 c. mayonnaise; 1/2 c. chopped celery; 1/2 c. chopped green pepper; 1/4 c. grated onion; 1 1/2 c. chopped shrimp; lemon juice to taste; Tabasco to taste

Eats Now Editorial Team · 785 kcal · Seafood

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

Serves 4 Seafood

Servings: persons

2 envelopes plain gelatin
1/2 c. cold water
1 c. tomato soup
1 1/2 c. water
3 (3 oz.) pkg. cream cheese
1 c. mayonnaise
1/2 c. chopped celery
1/2 c. chopped green pepper
1/4 c. grated onion
1 1/2 c. chopped shrimp
lemon juice to taste
Tabasco to taste

1
Dissolve gelatin in cold water.
2
Heat soup in 1 1/2 cups water.
3
Melt cream cheese in soup
4
mixture.
5
Add gelatin and beat well until dissolved.
6
Cool.
7
Add mayonnaise and blend well.
8
Add remaining ingredients and pour into oiled 6-quart mold and chill 24 hours.

785

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 12 ingredients. The key ingredients include: 2 envelopes plain gelatin, 1/2 c. cold water, 1 c. tomato soup, 1 1/2 c. water, 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
Calories
785 kcal
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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