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Molded Shrimp Spread

I usually make this recipe for parties and family gatherings. It never lasts long, because folks go straight for it.
  • Total Time
    Prep: 15 min. + chilling
  • Makes
    4-1/4 cups

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 desired. Serve with crackers.
Nutrition Facts
2 tablespoons: 87 calories, 8g fat (2g saturated fat), 20mg cholesterol, 132mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 2g protein.

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Reviews

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Average Rating:
  • Valena555
    Mar 25, 2014

    tried it and it is so wonderful. please bring copies of the recipe because you will be inundated with requests. Go ahead, be popular! It tastes so expensive.

  • theimerl
    Dec 18, 2012

    this has become a christmas favorite

  • 3434242424
    Jan 3, 2011

    A friend made this for a party. Everyone was gathered around the bowl. YUM!

  • lorees
    Aug 21, 2010

    I've made this with shrimp or imitation crab meat. Either way it gets rave reviews and many requests for the recipe!

  • adamson2
    Nov 27, 2009

    Very good recipe I got lots of complements from this recipe.