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Molded Shrimp Spread

Molded Shrimp Spread
I usually make this recipe for parties and family gatherings. It never lasts long, because folks go straight for it.
34 ServingsPrep: 15 min. + chilling

Ingredients

  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 package (8 ounces) cream cheese, cubed
  • 1 envelope unflavored gelatin
  • 3 tablespoons cold water
  • 1 cup finely chopped celery
  • 1 cup mayonnaise
  • 3 tablespoons lemon juice
  • 4 green onions, finely chopped
  • 1/2 pound cooked shrimp, peeled, deveined and coarsely chopped
  • Lettuce leaves and additional shrimp, optional
  • Assorted crackers

Directions

  • In a saucepan, heat soup and cream cheese over medium heat until
  • cheese is melted, stirring frequently. Remove from the heat; set
  • aside to cool.
  • In a small microwave-safe bowl, sprinkle gelatin over water; let
  • stand for 1 minute. Microwave on high for 40 seconds; stir. Let
  • stand for 2 minutes or until gelatin is completely dissolved. Stir
  • the gelatin mixture, celery, mayonnaise, lemon juice and onions into
  • soup mixture. Fold in shrimp.
  • Pour into a 5-cup ring mold coated with cooking spray. Cover and
  • refrigerate for 8 hours or until set.
  • Invert onto a serving plate. Fill center with lettuce and shrimp if
© Taste of Home 2013

2 of 2

Molded Shrimp Spread (continued)

Directions (continued)

  • desired. Serve with crackers. Yield: 4-1/4 cups.
Nutrition Facts: 1 serving (2 tablespoons) equals 87 calories, 8 g fat (2 g saturated fat), 20 mg cholesterol, 132 mg sodium, 1 g carbohydrate, trace fiber, 2 g protein.
© Taste of Home 2013