Nana's Shrimp Mold
A classic, savory gelatin mold featuring shrimp in a creamy tomato base with finely chopped vegetables. This retro appetizer is prepared ahead of time and chilled until firm, making it an easy and impressive dish for parties. Serve with your favorite crackers for a nostalgic treat.
An original recipe by Forkin
- Total time
- 8 hr 35 min
- Serves
- 8
- Difficulty
- Easy
- Per serving
- 355 kcal
Allergen information: may contain celery, crustaceans, eggs, gluten, milk, and mustard. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 1 tspneutral oil, for greasing
- 0.25 cupcold water
- 1.5 tbspunflavored gelatin powder
- 305 gcondensed tomato soup, one 10.75 oz can, undiluted
- 225 gcream cheese, softened
- 225 gcooked shrimp, canned or pre-cooked, drained and roughly chopped
- 0.5 cupyellow onion, finely chopped
- 0.5 cupcelery, finely chopped
- 0.5 cupgreen bell pepper, finely chopped
- 0.5 cupmayonnaise
- 1 pcscracker, for serving(optional)
Equipment
1.5-quart mold · saucepan · spatula · mixing bowl · small bowl · cutting board · knife · whisk
The method
Step by step
- 1
Lightly grease the inside of a 1.5-quart (6-cup) mold or bowl with the neutral oil and set it aside.
About 2 min
Cook’s note: Using a flexible silicone mold can make unmolding easier.
- 2
Pour the cold water into a small bowl and sprinkle the gelatin powder evenly over the surface. Let it stand for 5 minutes to bloom.
About 5 min
Cook’s note: Don't stir the gelatin right away; letting it absorb the water first prevents clumps.
- 3
In a medium saucepan over medium heat, warm the undiluted tomato soup.
About 2 min
- 4
Add the softened cream cheese to the saucepan in chunks and stir continuously until it has completely melted into the soup and the mixture is smooth.
About 5 min
Cook’s note: Using a whisk helps break down the cream cheese and create a smoother base.
- 5
Remove the saucepan from the heat and stir in the bloomed gelatin until it is fully dissolved.
About 1 min
- 6
Set the mixture aside to cool for about 10-15 minutes, until it's lukewarm but not yet setting.
About 10 min
Cook’s note: Cooling the base prevents the mayonnaise from separating when you mix it in.
- 7
In a large mixing bowl, combine the chopped shrimp, onion, celery, green bell pepper, and mayonnaise.
About 3 min
- 8
Pour the lukewarm tomato soup mixture into the bowl with the shrimp and vegetables.
About 1 min
- 9
Stir everything together with a spatula until thoroughly combined.
About 1 min
- 10
Carefully pour the final mixture into the prepared mold and smooth the top.
About 1 min
- 11
Cover the mold and refrigerate for at least 8 hours, or overnight, until completely firm.
About 8 hr
Cook’s note: Chilling overnight ensures the mold is fully set and will hold its shape.
- 12
To serve, run a thin knife around the edge of the mold and carefully invert it onto a serving platter.
About 2 min
Cook’s note: If it doesn't release easily, you can briefly dip the bottom of the mold in warm water for a few seconds.
- 13
Serve chilled with crackers.
Per serving
Nutrition
- Calories
- 355.1kcal
- Protein
- 11.6g
- Carbs
- 25.9g
- Fat
- 22g
- Fibre
- 3.8g
- Sugar
- 5.6g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftovers tightly covered in the refrigerator.
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